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Recipes | Wild Rice, Lentil and Hemp Seed Salad | Mettrum Originals

Looking for a creative and impressive recipe to add to your healthy eating routine? This hemp seed salad is packed with tons of protein, whole grains and flavour- making it a great option to serve as a main or side, for both lunch and dinner. Plus, the super absorbent rice and lentils make this recipe perfect for big-batch cooking and it's very leftover friendly! The only problem is knowing when to stop... this dish is so delicious, it's hard to resist just one more bite!


  • 1/2 cup Mettrum Originals Raw Shelled Hemp Seeds
  • 1/2 cup slivered almonds
  • 1 cup wild rice
  • 1 cup dried green lentils (large)
  • 2 cloves garlic minced
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • half or whole lemon (depending on amount of juice)
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp finely chopped fresh parsley
  • 1/4 tsp each salt and pepper
  • 1 1/2 cups diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced sweet or red onion
  • 1/4 cup dried cranberries
  • 3/4 cup crumbled feta cheese
  • mixed salad greens


  1. In small dry skillet, toast almonds over medium heat, stirring often until golden; about 5 minutes. Set aside.
  2. Bring large pot of salted water to boil.
  3. Add lentils, reduce heat and simmer uncovered, until tender; approx. 20 minutes.
  4. Drain lentils, and rinse in cold water.
  5. Repeat steps 3 and 4 with the wild rice.
  6. In large bowl, whisk together: oil, vinegar, lemon juice, oregano, minced garlic, salt and pepper.
  7. Add lentils, wild rice, cucumber, tomatoes, onion, cranberries, hemp seeds and parsley. Toss to coat (you can make this in advance, and then keep covered and refrigerated for up to 2 days)
  8. Stir in almonds and ½ cup of crumbled feta.
  9. Serve on a bed of mixed salad greens and sprinkle with reserved ¼ cup feta before serving.

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