Wild rice, native to Canada's northern lakes, becomes a dairy-free salad here with chili and corn. Boiling the grains until they split takes patience, but the result is a filling lunch that packs well for a lunchbox.
Boil the wild rice in plenty of water for 40 minutes until the grains soften and split slightly, then drain and let cool.
Chop the chili, bell pepper and corn kernels and place them in a bowl.
Whisk the lemon juice, olive oil, maple syrup and salt together.
Toss the cooled wild rice with the vegetables and dressing, sprinkle with coriander and serve cold.
Don't drain the wild rice too early; until the grains split open, they keep a tough, chewy texture.
If you cannot find maple syrup, honey works as a substitute; the flavour becomes a touch more intense, but the sweetness balance stays intact.
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