Ingredients:
1 cup long-grain brown rice
1 stalk lemon grass
1 tablespoon light olive oil, MIXED WITH
1 dash toasted sesame oil
1 tablespoon finely diced jalapeno chilis, seeds and membranes removed
3 cloves garlic, peeled, bashed, and finely chopped
1/3 cup red pepper, cut in 1/4-inch dice
1/2 cup celery, cut in 1/4-inch dice
4 teaspoons grated fresh ginger root
1 cup chopped fresh pineapple, cut in 1/4-inch dice
12 mint leaves, finely chopped
1/4 cup loosely packed cilantro leaves, finely chopped
1 teaspoon toasted sesame oil
1 tablespoon Thai fish sauce or tamari
1 teaspoon rice wine vinegar
***Garnish***
6 sprigs fresh mint
6 sprigs cilantro

Directions:
Boil the brown rice in 4 cups of water for 25 minutes or until just tender. Drain through a sieve and rinse with cold water to wash the starch off and start the chilling process. Spread in a flat metal pan and set in the refrigerator to chill at least 30 minutes.

Remove the tough outside layer of the lemon grass, cut off the immediate root end and the dry top part. Start slicing from the root end to get the most tender part of the stalk. Slice thinly and chop fine so the flavor will be spread throughout.

[Remember that this is a very quick dish so it's important to have all the elements of the recipe ready at hand.]

Heat the oil in a large frying pan on medium-high heat. Stir in the lemon grass, garlic, and chilis and cook for 30 seconds to release the aromatic oils. Add the red peppers, celery, and ginger and stir fry for another 30 seconds.

Add the chilled rice, and cook until heated through. Stir the pineapple, mint, and cilantro into the hot rice. Sprinkle the oil, fish sauce, and vinegar over the top, stir to mix, and serve immediately.

Garnish with sprigs of mint and cilantro and serve alongside Roasted Chicken with Pineapple Curry Sauce.

This recipe serves/makes 6.