8 ounces quick cook barley (I like to get the 10-minute barley from Trader Joes)
Kosher salt
6 tablespoons honey, divided
⅓ teaspoon cardamom
4 plums, pits removed and sliced
1½ cups unsweetened vanilla almond milk
Instructions
Preheat oven to 425 degrees F. On a sheet pan covered with parchment paper, add plum slices. Sprinkle with cardamom and a pinch of salt. Drizzle plum slices with 3 tablespoons honey. Place in oven and roast for about 15 minutes, until plums are soft and starting to caramelize.
Meanwhile, while plums roast, bring a medium pot of water to a boil over medium high heat. Add barley and cook according to package directions. Drain, then return to pan. Add almond milk, remaining 3 tablespoons honey, and a pinch of salt over low heat. Cook, stirring, until warmed through. Serve warm with plums slices and any juices from roasting spooned on top.