Ingredients
4 cups water
1 cup uncooked long-grain brown rice
1 tablespoon dark sesame oil
3 tablespoons thinly sliced lemon grass
OR
2 teaspoons grated lemon rind
3 cloves garlic — minced
1 jalapeno pepper — seeded and finely chopped
1/2 cup diced celery
1/3 cup diced red bell pepper
4 teaspoons grated peeled fresh ginger
1 cup chopped pineapple
1 tablespoon finely chopped fresh mint
1 tablespoon minced fresh cilantro
1 tablespoon fish sauce
1 teaspoon rice vinegar
1/4 teaspoon salt

Directions
Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 25 minutes. Remove from heat. Drain well; place rice in a shallow dish, and chill 30 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Add lemon grass, garlic, and jalapeno; saute 30 seconds. Add celery, bell pepper, and ginger; saute 30 seconds. Add rice, and cook until thoroughly heated, stirring occasionally. Stir in pineapple and remaining ingredients.

This recipe serves/makes 6.