Name: Asian Multigrain Salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.333 cups multigrain rice mixture; 1.5 cups chicken broth; 1 tsp red curry paste; 1 tsp salt; 1 tbsp miso red curry; 0.5 inches knobs peeled ginger; 1 clove garlic; 6 tablespoons neutral oil; 0.25 cup lime juice; 1 tbsp brown sugar light; 1 tbsp honey; 0.5 tbsp chili crisp; 1 tbsp neutral oil; 16 shrimp; 2 cups grain multigrain rice mixture; 0.333 cups cans dried cherries; 1 whole English Cucumber; 4 shallots; 0.5 cup cashews; 2 cups watermelon; 0.25 cup mint; 0.25 cup green onion; 0.25 cup cilantro

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Asian Multigrain Salad

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Ingredients

Warning0 allergens identified

Asian Multigrain Salad

Multigrain Cook

1 ⅓ cups multigrain rice mixture

1 ½ cups chicken broth

1 tsp red curry paste

1 tsp salt

Miso Honey Ginger Dressing

1 tbsp miso red curry

½ inches knobs peeled ginger

1 clove garlic

6 tablespoons neutral oil

¼ cup lime juice

1 tbsp brown sugar light

1 tbsp honey

½ tbsp chili crispadjust as desired

Salad Ingredients

1 tbsp neutral oil

16 shrimpshelled and deveined

2 cups grain multigrain rice mixturecooked

⅓ cups cans dried cherries

1 whole English Cucumber

4 shallots

½ cup cashews

2 cups watermelon

¼ cup mint

¼ cup green onion

¼ cup cilantro

Instructions

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Multigrain Cook

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.

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.

Shrimp Cook

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.