Carole Yu's Flavorful Asian Multigrain Salad

Multigrain Cook

• 1⅓ cup 7-grain multigrain rice mixture (295g)
• 1½ cups chicken broth (380g)
• 1 tsp red curry paste (7g)
• 1 tsp salt (2g)

Miso Honey Ginger Dressing

• 1 tbsp miso red (light) curry, (10g)
• 1/2 inch knob of peeled ginger (8g)
• 1 clove garlic ~1 tsp.
• 6 tbsp neutral oil Canola, Avocado, Grapeseed (77g)
• 1/4 cup lime juice 4 small limes (65g)
• 1 tbsp brown sugar light (14g)
• 1 tbsp honey (18g)
• 1/2 tbsp chili crisp (11g) adjust as desired

Salad Ingredients

• 1 tbsp neutral oil Canola, Avocado, Grapeseed (13g)
• 16 shelled and deveined shrimp (25/30 count) (260g)
• 2 cups cooked 7 grain multigrain rice mixture
• 1/3 cup dried cherries can use any dried fruit
• 1 whole English Cucumber cut into 1/8" slices with mandoline (345g)
• 4 small shallots thinly sliced(47g)
• 1/2 cup cashews coarsely chopped (52g)
• 2 cup watermelon cubes cut into 3/4" dice (370g)
• 1/4 cup mint coarsely chopped (4g)
• 1/4 cup green onion (4-5 stalks) sliced diagonally into small ovals (16g)
• 1/4 cup cilantro coarsely chopped

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.

Salad Build

• 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!

• Feel free to substitute the shrimp with tofu or chicken for a different protein option.
• You can use other grains like quinoa or farro if you don't have access to all the grains listed.
• Red curry paste can add a spicy kick and can be found in most Asian grocery stores or online.
• You can prepare the grains and chop the vegetables in advance. Assemble the salad and add the dressing just before serving to keep it fresh and crisp.
• You can add bell peppers, cherry tomatoes, or avocado to enhance the flavor and texture of the salad.