Roasted Veggie & Purple Rice Bowl

Name: Roasted Veggie & Purple Rice Bowl
Ingredients: 1 cup raw Ralston Family Farms Purple Rice or 2 1/2 cups cooked; 1 sweet potato peeled and cut in a small dice; 1 cup brussel sprouts trimmed and halved; 1/2 cup finely diced celery; 1/2 cup dried cranberries; 1/2 cup toasted pecans chopped; 1/2 cup cherry tomatoes halved or quartered; 4 slices of bacon cooked and diced; 1 cup maple syrup; 1 cup balsamic vinegar; Shredded Parmesan; Set the oven to 375F.; Whisk the dressing ingredients together. Bring the mixture to a gentle simmer and let simmer until the liquid is reduced by half and the dressing coats the back of a spoon.; Cook the rice according to the package directions. Put it in a large bowl to cool.; Toss the sweet potatoes in a little olive oil, and season with salt and pepper. Spread out on a baking sheet.; Do the same with the brussel sprouts on another sheet and roast for about 15 minutes or until just tender and starting to caramelize. The brussel sprouts may take longer.; Toss the rice with a small amount of dressing to moisten. Add the rest of the ingredients and toss with the rest of your desired amount of dressing.; Top with cheese and add salt and pepper to taste.

www.ralstonfamilyfarms.com

This dish is full of flavor and antioxidants. A perfect rustic feel good meal for lunch or dinner!

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Roasted Veggie & Purple Rice Bowl

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Ingredients

1 cup raw Ralston Family Farms Purple Rice or 2 1/2 cups cooked
1 sweet potato peeled and cut in a small dice
1 cup brussel sprouts trimmed and halved
1/2 cup finely diced celery
1/2 cup dried cranberries
1/2 cup toasted pecans chopped
1/2 cup cherry tomatoes halved or quartered
4 slices of bacon cooked and diced
1 cup maple syrup
1 cup balsamic vinegar
Shredded Parmesan
Set the oven to 375F.
Whisk the dressing ingredients together. Bring the mixture to a gentle simmer and let simmer until the liquid is reduced by half and the dressing coats the back of a spoon.
Cook the rice according to the package directions. Put it in a large bowl to cool.
Toss the sweet potatoes in a little olive oil, and season with salt and pepper. Spread out on a baking sheet.
Do the same with the brussel sprouts on another sheet and roast for about 15 minutes or until just tender and starting to caramelize. The brussel sprouts may take longer.
Toss the rice with a small amount of dressing to moisten. Add the rest of the ingredients and toss with the rest of your desired amount of dressing.
Top with cheese and add salt and pepper to taste.