• Cooking Time: 1 to 1 1/2 Hrs.
  • Servings: 6
  • Preparation Time: 30 Min.


  • Wild Rice Salad:
  • 4 1/2 cups water
  • 1 1/2 cups wild rice
  • 2 ears corn
  • 1 asparagus, diced
  • 1 fennel, diced
  • 1 roasted red pepper, diced
  • Cumin-Hemp Vinaigrette:
  • 2 tablespoons rice vinegar
  • 1 tablespoons agave nectar
  • 2 tablespoons ground cumin
  • 1/2 cup hemp oil
  • Salt and pepper


  • 1. Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst.
  • 2. Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus.
  • 3. Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides.
  • Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away
  • and discard. Dice pepper and mix together with other vegetables.
  • 4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.
  • 5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature.


This is a Great dish that goes with Fish!

Author Credit: Hempfood.ca

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