Parma Barley with Peas and Corn Print Email

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, --