Wild Rice Salad with Walnuts and Corn

There is an old building in my town I've been eyeing rather lustfully. Made of creamy brick, is located along the river, in the very place where wild rice once grew. If my resources were unlimited, I would buy it and turn it into a double-decker restaurant.

Upstairs, at Queen Marinette, the food would be formal but inventive: Steak, of course, because this is Wisconsin. Fresh-caught fish would have a prime place on the menu, as would food that reflects the region's French, German, and Scandinavian heritage: Provincial dishes in an atmosphere of elegance.

I would concentrate on regional foods, building my menu around wild rice, of course, as well as cheese, cranberries, apples, cherries and game: Rather hearty, especially in the winter, but always healthy.

Downstairs, the fare would be more casual: Soups, salads, sandwiches and soufflés. I would call my bistro the Wild Rice Café.

It is, unfortunately, only a dream at this point in my life. But it's always been fun to dream.

One of my menu staples would be this wild rice, walnut and corn salad, adapted from the American Institute for Cancer Research. AICR's recipes are delicous and usually very easy to make.

Wild and Brown Rice, Walnut and Corn Salad

• 2 cups cooked wild rice and brown rice mix
• 3/4 cup corn kernels
• 2 whole scallions, sliced
• 3 tablespoon chopped walnuts
• 2 tablespoon chopped red onion
• 2 tablespoon chopped red and green pepper
• 1 tablespoon rice vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoons parsley flakes
• Salt and freshly ground black pepper, to taste

In a large bowl, combine everything but oil vinegar and seasonings in a large bowl. Blend vinegar, olive oil and seasonings in a smaller bowl. Toss and allow to stand for 30 minutes in the refrigerator so the flavors can marry.