roasted grapes and rice salad

Roasted grapes and rice salad


This delicious European roasted grapes and rice salad is a light, gluten-free and eggs-free lunch option made with nutritious brown basmati rice, wild rice, baby carrots, green beans, pecans and feta cheese.

Special diets: Vegetarian | gluten-free | eggs-free |

️‍Allergens: nuts | not vegan | lactose | soy |

⏱ 42 mins – easy

🍽 6 servings – 434 kcal per serving





Sat. fat













  • ¼ tsp black pepper
  • ¼ tsp salt
  • 4 oz brown basmati rice
  • 4 oz wild rice
  • 11 oz baby carrots
  • 9 oz seedless grapes
  • 3 tbsp olive oil
  • 7 oz green beans
  • 4 oz pecans
  • 1¾ oz arugula
  • 7 oz feta cheese
  • 2 tbsp maple syrup
  • 3 tbsp balsamic vinegar
  • 1 half lemon


  • 1 knife
  • 1 peeler
  • 1 oven
  • 1 platter
  • 1 squeezer
  • 1 colander
  • 1 sieve
  • 1 large bowl
  • 1 white rice cooker
  • 1 saucepan
  • 1 baking tray
  • 1 spoon


Squeeze the lemon with a squeezer to get lemon juice.

Peel the baby carrots with a peeler.

Cut the feta cheese into cubes.

Put the brown basmati rice, wild rice, and 2 cups of water in a rice cooker. Cook for 15 minutes, then turn off the rice cooker.

Preheat the oven to 390°F for 17 minutes.

Put the peeled baby carrots in a baking tray and drizzle with 1 tbsp of olive oil. Then place the seedless grapes on the other side of the baking tray.

Put the baking tray in a hot oven and roast for 10 minutes. Then turn off the heat and remove the baking tray from the oven.

Place the cooked rice in a colander. Pour water over it to cool, then drain.

Pour 6 cups of water into a saucepan and turn on the heat. Bring the water to a boil, then add the green beans. Cook for 2 minutes, then remove from the heat.

Drain the cooked green beans in a sieve.

Put the maple syrup, balsamic vinegar, lemon juice, and the remaining olive oil in a large bowl. Sprinkle with salt and black pepper and mix with a spoon for 2 minutes. Then add the drained rice and mix again with a spoon. Add the drained green beans, roasted baby carrots, half of the feta cheese cubes, pecans, and arugula. Mix with a spoon until well combined, then transfer to a platter. Scatter the rest of the feta cheese cubes and roasted grapes on top.

It’s ready to be served !

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