Photo by Ted Cavanaugh, Styling by Sue Li
Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.
Recipe information
Yield
4 servings
Ingredients
1
cup unhulled barley
Kosher salt
1
cup almond milk
¼
teaspoon cardamom
5
tablespoons honey, divided, plus more for drizzling
1
pound plums, cut into wedges
Need to make a substitution?
Preparation
Step 1
Cook barley in a large saucepan of boiling lightly salted water until tender, 30–40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm.
Step 2
Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8–12 minutes.
Step 3
Divide porridge among bowls. Top with plum mixture and drizzle with honey.