Recipe: Ancient Grain Bowl with Feta and Olives

A warm bowl of farro, teff, amaranth, and millet is just the thing to nourish the soul

This recipe is part of a new series, From the Wanderlust Kitchen, celebrating real, good food. Receive a digital cookbook of this season's recipes by signing up here.

•••

As we enter fall, a warm, nourishing bowl of ancient grains sounds just right. And to keep it interesting—and flavorful—why not add some citrus marinated squid? "Mixing in a range of lovely heritage grains and then combining them with the flavors of the Mediterranean is a really nice way to create a healthy lunch option that's very well balanced and delicious," says Seamus Mullen, executive chef at Wanderlust Hollywood.

Ancient Grain Bowl

Are you trying this recipe at home? Let us know with #WanderlustKitchen. INGREDIENTS 1/4 cup cooked farro, teff, amaranth, and millet 2 tbsp hearts of palm, cut into 1/4” think rings 2 tbsp diced Castelvetrano olives 4 sun gold tomatoes, cut in half 2 tbsp crumbled feta 1 oz grilled squid, marinated in extra virgin olive oil, lemon zest, and herbs and cut into rings 1 oz citrus vinaigrette Fresh oregano to garnish Salt and pepper to taste DIRECTIONS In a medium sauce pot, fold together all ingredients except feta and oregano. Serve in a bowl, garnish with feta and oregano. Makes 1 serving  Photo by Melissa Ryan

•••

Hungry for more from the Wanderlust Kitchen?

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews. 

[kitchen_signup]