Yield: 6 Servings
|1 cup||Pearl barley|
|1 cup||Walnut meats|
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, .