Side view of a wild and brown rice bowl topped with roasted red grapes.

Wild and Brown Roasted Grape Rice Bowl

Submitted by Cheryl Snavely of Hagerstown, MD

  • Servings


  • 4 cups cooked brown and wild rice
  • 2 cups red seedless grapes
  • 1 tablespoon olive oil
  • pinch kosher salt
  • 1 cup baby arugula
  • 1 cup blue cheese, crumbled
  • ΒΌ cup honey roasted pecan pieces


  • Heat oven to 450 degrees and line a baking sheet with foil.
  • Spread grapes evenly over pan and drizzle with olive oil and sprinkle with salt. Bake 12 minutes.
  • In a large bowl, combine rice, grapes, arugula, blue cheese and pecans. Toss and serve.