1 pound wild rice
1 teaspoon salt
1/2 cup margarine, melted
1/4 cup potato starch
1/8 teaspoon paprika
1/2 cup olive oil
1/2 cup chopped cooked ham
1 green bell pepper, chopped
1 onion, chopped
1 large lemon, juiced
1 cup mayonnaise
Combine rice, salt, margarine, potato starch and paprika in large bowl; set aside. Heat olive oil in large nonstick skillet over medium heat. Add chopped ham, bell pepper, onion, lemon and mayonnaise; saute for 1 minute.
Return rice mixture to skillet. Reduce heat to low and cook for 5 minutes, stirring and frequently adding water to cover.
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.