1 cup raw Purple rice or 2 1/2 cups cooked
1 sweet potato peeled and cut in a small dice
1 cup Brussels 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
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 Brussels sprouts on another sheet and roast for about 15 minutes or until just tender and starting to caramelize. The Brussels 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.