Chef Daniela Troia

www.cafetroia.com

Ingredients:

¾ cup barley

¼ cup wild rice

½ cup white wine

4 cups vegetable stock

1 cup shallots peeled and quartered

2 Tablespoons chopped parsley

salt and pepper

Directions:

Toast the barley and wild rice with olive oil for five minutes. Add wine and simmer until
reduced by half. Add the broth, bring to a boil. Cover, reduce heat and simmer 20
minutes. Add shallots cook 25-30 minutes more, until liquid has completely evaporated.
Finish with parsley, salt and pepper to taste.

Grilled Marinated Skewered Seafood and Vegetables

Ingredients:

6 Jumbo shrimp

4 Grape Tomatoes

4 Zucchini Sliced

½ cup red wine

½ cup red wine vinegar

¼ cup olive oil

Pressed garlic

Dash hot pepper

Pinch of Salt

Directions:

Marinate the vegetables and seafood for one hour in: Red Wine, Red wine vinegar,
olive oil, pressed garlic, hot pepper, and coarse salt. Skewer seafood and
vegetables, grill 3 minutes on each side on a pre-heated grill. Top skewered seafood
on top of your barley and wild rice risotto-and you got a great dish!

Barley and Wild Rice Risotto

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