| 1 | c | Long-grain brown rice |
| 1 | | Stalk fresh lemongrass |
| 1 | tb | Light oil |
| 1 | | Jalapeno pepper; cored, seeded, and finely diced (1 tablespoon) |
| 3 | | Cloves garlic; peeled, bashed, and finely chopped |
| 1/3 | c | Red bell pepper; cut into 1/4-inch dice |
| 1/2 | c | Celery; cut into 1/4-inch dice |
| 4 | ts | Grated gingerroot |
| 1 | c | Chopped fresh pineapple (1/4-inch dice) |
| 12 | | Mint leaves; finely chopped |
| 1/4 | c | Loosely packed cilantro leaves, finely chopped |
| 1 | tb | Thai fish sauce or tamari |
| 1 | ts | Rice wine vinegar |
| 1 | ts | Toasted sesame oil |
| | FOR GARNISH |
| 6 | | Sprigs fresh mint |
| 6 | | Sprigs cilantro |
