Recipe
Upgrade Your Classic Grain Bowl with These Mediterranean Ingredients
Before I came to Michigan, I lived in California, and prior to that, I lived in Israel, so I'm accustomed to spending fall in warmer climates. Although I love watching the leaves change and drinking chai lattes, I miss some of the Mediterranean flavors present in these warmer places (my favorites being pomegranates and chickpeas). This farro based grain bowl combines those flavors and more to give you a warm and comforting fall meal (Mediterranean style).
This recipe is written in 8 steps, but multitasking makes it much faster. The whole meal can be put together in the time the chickpeas are in the oven, so, as Rachael Ray would say, you can have a "30 minute meal."
Mediterranean Fall Grain Bowl
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Servings: 1
Ingredients
- 1 cup farro seeds
- 1 pomegranate
- 1 cup chickpeas
- 1/2 cup arugula
- 1/4 block feta
- 3 leaves fresh mint
- 1 tsp lemon juice
- Olive oil
- Salt and pepper to taste
- Zaatar or oregano
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
#SpoonTip: If you want to add some more flavor, you can top the feta with some garlic or capers before baking.
Step 8
This grain bowl is healthy, filling, and adds some color to your dinner. The best part is that it's super easy to swap a couple of the ingredients and create a whole different flavor base. Try swapping the zaatar for red chili flakes or using quinoa or orzo for a totally new dinner.