Recipe24

Ingredients:

6 shrimp

sliced zucchini

grape tomatoes

Marinade

salt

red pepper

red wine

red wine vinegar

shallots quartered

Wild Rice Rissotto

Pearl barley

Wild rice

Parsley

Salt pepper

½ cup white wine

4 cups of vegetable stock or broth

olive oil

Directions:

Heat up my pan and add one tablespoon of olive oil. Brown wild rice and pearl barley for
approximately five minutes. Add ½ cup of white wine and allow it evaporate. Add 4 cups of
vegetable stock and wait til this boiling..once you see bubbles-you're going to put it on simmer.
Cover it-and simmer 20 minutes and add quartered shallots to the rice. Add some sea salt and cover
for 25 minutes and cook on low heat-make sure to keep stirring so it doesn't stick to pan.

To marinate shrimp -take olive oil, red wine and some red pepper, sea salt once again. And marinate
shrimp for about an hour in the refrigerator. Once marinated, skewer our shrimp and alternate with
zucchini and grape tomatoes or you could use chopped up tomatoes. Put shrimp on grill for a couple
minutes.

Once the barley and rice is about finished-we're going to add parsley and a bit of salt, pepper. Plate
rice mixture and top with skewered shrimp! This is a healthy one.