Nutty wild rice, a sacred staple for Native Americans, is the star in this satisfying and festive salad. Simmered until it splits slightly, the rice turns earthy and tender. Leeks, frizzled golden in olive oil, and sliced peppers — think chiles güeros, Hungarian peppers or Fresnos — bring delicate and peppery punches of flavor. For less heat, feel free to swap in a milder pepper, like sweet mini peppers or cubanelles. A bright lemon dressing generously coats every single grain, with Parmesan shavings making this salad burst with texture and brightness.
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