Heat olive oil in a medium pan over medium-high heat.

Add minced shallots, minced garlic, and yellow miso to the pan.

Saute for 2 minutes, stirring constantly.

Add basmati or jasmine rice to the pan.

Continue to saute for 1 more minute, stirring constantly.

Pour in 1/2 cup of pinot grigio wine and stir until all liquid is absorbed.

Add 1 1/2 cups of water to the pan.

Reduce heat to medium, and cover the pan.

Cook for 10 minutes if preparing with jasmine rice (or about 15 minutes with basmati rice).

Remove the lid from the pan.

Stir in diced red bell pepper, seafood (shrimp, scallops, mussels, clams, calamari), and the remaining 1/2 cup of wine.

Reduce heat to low and cook for 10 more minutes, or until seafood is cooked through.

Remove from heat.

Season with salt and pepper to taste, if desired.

Garnish with sliced green onions and chopped cilantro before serving.