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Barley Porridge with Honeyed Plums

['1 cup unhulled barley', '1 cup almond milk', '1/4 teaspoon cardamom', '5 tablespoons honey, divided, plus more for drizzling', '1 pound plums', 'cut into wedges']

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.
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.
Divide porridge among bowls. Top with plum mixture and drizzle with honey.

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