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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 garlic cloves, minced |
1 jalapeño 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 or 1 teaspoon dried mint |
1 tablespoon minced fresh cilantro |
1 tablespoon fish sauce |
1 teaspoon rice vinegar |
1/4 teaspoon salt |
Directions:
1. 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.
2. Heat oil in a large nonstick skillet over medium-high heat. Add lemon grass, garlic, and jalapeño; sauté 30 seconds. Add celery, bell pepper, and ginger; sauté 30 seconds. Add rice, and cook until thoroughly heated, stirring occasionally. Stir in pineapple and remaining ingredients.
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