Wild Rice and Roasted Corn

Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially appealing when combined with corn and peppers, both of which are native to the Western Hemisphere, too. This is an American salad through and through, with character and brio. Instead of making another potato salad for next year's Fourth of July picnic, why not take this? The major components can all be prepared in advance.