Shrimp and Miso Glaze

1 yellow onion, sliced
vegetable oil for sautéing
1 tablespoon miso paste (available at Asian markets)
1/2 tablespoon sambal chile paste
1 tablespoon oyster sauce
4 to 6 drops sesame oil
24 to 36 shrimp (16–20 per pound size), peeled, tails on

Sauté onion in oil over medium heat until a dark, rich brown. Put onion and next 4 ingredients in a blender and purée.

Preheat oven to 350 degrees. While oven is heating, lightly sear shrimp in oil over medium heat. Remove to an oven-proof pan. Brush upper side of shrimp with miso glaze and finish cooking in oven for 3 to 5 minutes, or until just opaque.

Wehani Rice

1/2 yellow onion, finely diced
vegetable oil for sautéing
1 cup uncooked Wehani brown rice, rinsed
2 cups water or chicken stock
3/4 teaspoon salt or to taste
1/2 cup shelled pistachios, roasted

Sauté onion in oil over medium heat until tender. Add rice and cook about 5 minutes, stirring occasionally. Add water and salt and bring to a boil. Reduce heat to a low simmer, cover, and cook for 45 minutes. Do not peek or stir. Allow to sit 10 minutes, then fluff with a fork. Add pistachios just before serving.

Five-spice Leek Butter

1/4 yellow onion, finely diced
1 leek, white part only, finely diced
4 cloves of garlic, minced
vegetable oil for sautéing
1 teaspoon Chinese five-spice powder
1/2 cup dry white wine
1/4 cup light cream
1/2 pound unsalted butter, cut in chunks

Sauté onion, leek, and garlic in oil over medium heat until just tender. Stir in five-spice powder. Add wine and reduce until almost all of the liquid has evaporated. Add cream and reduce by two-thirds. Lower heat and whisk in butter in small batches. The sauce should look creamy; do not allow to separate. To serve, place some rice in middle of each plate with shrimp on top and sauce around edge. Serves 4 to 6.