May is International Mediterranean Diet Month and the perfect time to try a Mediterranean grain recipe. Many grains trace their roots back to the Fertile Crescent, an area on the eastern side of the Mediterranean Sea including what is today Egypt, Turkey, Lebanon, and Israel. Until the late 1800’s, when industrial milling made it cheap and easy to remove the nutritious bran and germ of the grain, grains were nearly always eaten in their whole grain form.
