Grains are the feel-good food of the Greek and Mediterranean diet, providing excellent nutrition, versatility in the kitchen, and soul-warming comfort. Wheat and barley were as important in the ancient diet as on the modern Greek table. Rice became a frequent staple only after the 1950s. Diane visits Pnyka bakery where they grind their own flour from an ancient strain of grain. In the kitchen, Diane shares her knowledge and love of grains with 3 easy Greek-Mediterranean recipes.