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
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6|
|Calories from Fat: 123 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 1.6mg||1 %|
|Sodium 15.3mg||1 %|
|Potassium 361.2mg||10 %|
|Total Carbohydrate 147.1g||43 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 139.2g|
|Protein 7.9g||11 %|
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Calories per serving: 711
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