Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Pearl barley |
| 2 cups | Water |
| 1 pinch | Salt |
| 1 cup | Sugar |
| 2 cups | Milk |
| 1 cup | Walnut meats |
| ⅓ cup | Raisins |
| 1 dash | Cinnamon |
1. wash barley. Place in a saucepan with cold water and salt. Bring to a boil; then simmer, covered, 1 hour.
2. Transfer cooked barley to the top of a double boiler. Add sugar and milk; cook 3 hours more over low heat.
3. Blanch walnuts and chop coarsely. Add with raisins to barley mixture; cook 10 minutes more. Sprinkle with cinnamon and serve hot.
NOTE: This is customarily eaten as a dessert with Mongolian Grill-cooked meats.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .