I treat it as I would couscous or other grain bases salady things.
I combine them with any or all of the following:
carmalized onions, chopped nuts, scallions, raisins, dried cranberries, capers, chopped herbs, lemon juice, evoo, and to add more flavor in leu of bacon, use melted butter!
I tried that Paula recipe recently and was pleased with the flavors and colors. Concur that it makes way too much dressing. I used frozen peas, not canned (yuck).
On the Native American front, here is a wonderful resource:
Meanwhile, here is one of my tried and true's. I often make it without the bacon.
Cold Rice-Spinach Salad (Serves 8 or more)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and dried (or comparable amount of fresh spinach)
3 c. cooked wild rice
1 1/2 c. cooked white or brown rice
1/2 c. toasted slivered almonds
4 green onions, sliced
6 slices bacon, cooked and crumbled
Toss with dressing (below) and refrigerate at least 3 hrs or overnight. Serve cold or at room temp. (You may not need the entire batch of dressing depending on how wet or dry the rice/spinach combination ends up.)
1/2 c. vegetable oil
2 T. vinegar
2 T. soy sauce
1 t. sugar
1/2 t. salt
1/4 t. pepper
1-2 cloves garlic, minced
Optional: A few drops sesame oil and chopped fresh ginger