Asian Multigrain Salad

Wash multi-grain rice in water 3 or 4 times to remove dust and debris and help the grains to be more separated, rather than too sticky.

Put rice in rice cooker pot.

Add chicken broth, red curry paste, and salt. Stir with rubber spatula until thoroughly combined.

Cook on "Sticky Multigrain Rice" setting for 44 minutes.

When rice is done, take it out of the rice cooker and cool for at least one hour. This step can be done the day before.

When rice is cool or has been in the refrigerator overnight, measure out 2 cups of cooked rice, and combine it with 2 tablespoons of miso honey ginger dressing.

Add miso, ginger, garlic, oil, lime juice, brown sugar, honey, and chili crisp to a food processor bowl.

Combine all ingredients in a food processor and process until smooth and well combined.

Cut each shrimp into thirds so they are bite-sized.

Marinate the shrimp in 2 tablespoons of the dressing for 15 minutes.

Put 1 tablespoon of oil in a fry pan and heat on medium.

Transfer both the marinated shrimp and any remaining dressing into the heated pan.

Stir-fry the shrimp until it turns opaque and is no longer translucent, about 1 minute. Be careful not to overcook it. The residual heat will continue cooking the shrimp once removed from the heat.

Add shrimp, cooked multigrain rice, dried cherries, cucumber, shallots, cashews, watermelon, mint, green onions, and cilantro to a serving bowl.

Toss with remaining dressing and enjoy!! Your tongue will love you for it!