Rinse the rice with cold water in a fine mesh strainer.

Place the rice and water in a large saucepan over medium high heat and bring to a boil. Reduce the heat to low, cover and simmer for 45-50 minutes. Check the doneness of the rice. The grains should be cooked but still chewy. (Also refer to the package instructions for recommended cook time).

Drain any remaining liquid from the saucepan. Let the rice sit covered for 5 minutes. Then fluff it with a fork.

While the rice is cooking, preheat a gas or charcoal grill on high heat. Toss the corn with 1 teaspoon olive oil. Grill until the corn is lightly charred, about 5-7 minutes.

When the corn is cool enough to handle, slice the kernels off the cobs.

In a small bowl, whisk together 1/4 cup olive oil, champagne vinegar, kosher salt and black pepper.

In a large bowl, fold together the rice, corn, tomatoes, kale, scallions, walnuts and vinaigrette.