Winter Stir Fry

I made this stir fry with Clementine oranges because I had some in the refrigerator.  This could easily be done with pineapple and use pineapple juice instead of the pomegranate syrup.


1 ½ cups brown rice
2 ½ cups water
1 bunch chard, thinly sliced and stem chopped separately
1 large red onion, sliced
1 red pepper, sliced
3 Clementine oranges, peeled and chopped
4 – 6 T. balsamic vinegar
Pinch of rosemary
2 T. pomegranate syrup
2 large cloves garlic, minced
Pinch of red pepper flakes
Salt & pepper to taste


Place brown rice and water in a rice cooker and cook until rice is fluffy and done.

While the rice is cooking, place the red onion in a large non stick skillet.  Saute until the onion browns nicely.  Next add in the stem of the chard along with the red pepper strips.  Continue to sauté until the stems and pepper have softened about 4 minutes or so. 

Add the garlic, balsamic vinegar, rosemary, pomegranate syrup, red pepper flakes, Clementine oranges, salt & pepper in the skillet.  Stir well until everything is well coated.  Add more balsamic vinegar and pomegranate syrup if you like. 

Place a generous helping of brown rice on a plate or pasta bowl and top with stir fry.  Sprinkle with more cracked pepper and serve.