Cracked Wheat with Mustard

The difference between savory, fluffy cracked wheat and breakfast porridge is basically a lot less water and a fork. Don’t confuse cracked wheat (which is raw) with bulgur (which is precooked and dried). If you use bulgur here, you’ll end up with mush. Other grains you can use: steel-cut oats, Israeli (pearl) couscous.

2 tablespoons extra virgin olive oil

1 cup cracked wheat

Salt and freshly ground black pepper

1/4 cup dry white wine (optional)

2 teaspoons Dijon mustard

1 tablespoon minced fresh tarragon or 2 tablespoons minced fresh chives, chervil, or parsley leaves

1 pat butter (optional)

• Put the oil in a medium pan with a lid over medium-high heat. When hot, add the cracked wheat and sprinkle with salt and pepper. Cook, stirring frequently with a fork, until it smells like fresh toast, 3 to 5 minutes. Add the wine if you’re using it, stir briefly to combine, and cook until it almost boils off, a minute or two.
• If you didn’t add wine, add a cup of water. If you did add wine, add 3/4 cup water. Either way, stir again briefly with the fork, bring to a boil, cover, and reduce the heat to low. Cook, undisturbed, for about 15 minutes.
• Lift the lid and use the fork to stir in the mustard, the tarragon, and the butter if you like. Cover again, turn the heat off, and let sit for at least 5 and up to 15 minutes.
• Taste and adjust the seasoning, then fluff one last time with your fork and serve.

MAKES: 4 servings

TIME: About 20 minutes