Recipe
Roasted Veggie & Purple Rice Bowl
This dish is full of flavor and antioxidants. A perfect rustic feel good meal for lunch or dinner!
Made with Ralston Family Farms Purple Rice
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
Dressing
- 1 cup maple syrup
- 1 cup balsamic vinegar
Garnish
- Shredded Parmesan
Instructions
- 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.
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