Wholegrain Rice With Oven-Roasted Grapes and Vegetables


Wholegrain Rice With Oven-Roasted Grapes and Vegetables
Enhance your oven-roasted veggies with this delicious rice recipe.

Serves 4

200g seedless red grapes

200g brussels sprouts, trimmed and halved

500g baby carrots, peeled, halved lengthways

200g small beetroot, peeled and quartered

1 red onion, peeled, cut into 2cm wedges

2 garlic cloves, crushed

3 tbsp olive oil

500g long grain rice

2 tbsp lemon juice

1 tbsp maple syrup

1 tbsp Dijon mustard

Garden cress or watercress, to serve

250g Greek yoghurt, to serve


Preheat oven to 180°C (fan-forced).

Separate grapes into smaller bunches. In a bowl, toss grapes with the vegetables, garlic and 2 tablespoons of the oil. Season with salt and pepper. Spread over a baking tray lined with baking paper and bake for 25-30 minutes.

Meanwhile, cook rice following packet directions and drain. Whisk remaining oil with lemon juice, maple syrup and mustard in a serving jug.

Arrange rice on a serving platter. Top with the vegetables and cress. Serve with the yoghurt and lemon dressing to drizzle.


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