| Parma Barley with Peas and Corn |
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2 cups chicken stock or broth (more than gourmet suggested)
1 cup quick cooking barley
1.5 cups shucked fresh peas
1 ear of corn, kernels removed
2-3 TBS butter
2-4 TBS Parmigiano Reggiano Cheese
fine sea salt and white pepper
Bring stock to a boil, add barley and half the peas, cover and reduce to a simmer. When barley is almost done (10 minutes or so) stir in remaining peas and corn and cook for 3-4 minutes longer.
Stir in butter, parmesan, salt and pepper to taste - serve. Great with anything from seafood to chicken, pork and steak. - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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