Roasted grapes and rice salad

INGREDIENTS

• 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

TOOLS

• 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 !