This is a longtime family favorite recipe. I like to freeze Yellowfeet so that we can make in the summertime to accompany grilled Pesto Chicken Kabobs with grilled and roasted tomato halves
Ingredients
- 2 cups coarse (#4) bulgur wheat*
- ½ pound Yellowfeet, cleaned, torn and dry sauteéd until they give up their liquid (1 cup frozen)
- 1 cup chopped yellow onion
- 2 tablespoons extra-virgin olive oil
- 3 cups broth of choice
- kosher salt
Preparation
Place a heavy three-quart saucepan over medium heat. Add the oil and the chopped onion and a light sprinkle of salt (the salt will help to draw the liquid from the onions more rapidly, and sauté, covered until the onions give up some of their liquid (depending of the time of year this can be substantial or negligible). Uncover the pan and continue to cook over low heat until the onions are transparent. Increase the heat to medium and add the bulgur. Stir the pan and continue to cook until the grain becomes partly or completely opaque. Add the broth and the yellowfeet and their liquid and stir to combine. Cover the pan and bring to a boil. Reduce the heat and continue to cook, covered for 15 minutes. Check the pan to see if all the stock is absorbed. If there is still stock in the pan continue to cook for up to 20 minutes total. Fluff the grains with a fork and cover and rest for a few minutes before serving.
Notes
*Bulgur is wheat that has been parboiled, dried, and partially debranned for later use in cracked or whole grain form. The coarsest grade is best for this recipe and is available in middle eastern markets but not widely available elsewhere. It is available generally in the medium grade in bulk in natural food stores or as Alla in the international section or with packaged grains in supermarkets. Do not use the fine variety used for taboulleh, or you will end up with mush.