Roasted pheasant with wheat berry salad
Indulge in the outstanding flavors of succulent roasted pheasant paired with a wholesome wheat berry salad, a delectable culinary experience not to be missed.
Ingredients:
- 2 19-ounce or 15-1/2-ounce cans cannellini beans, rinsed, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, halved and sliced
- 4 cups shredded Savoy cabbage, (1/2 medium head)
- 3 cloves garlic, minced, plus 1 clove garlic, halved
- 3 14-1/2-ounce can reduced-sodium chicken broth, or 5 1/4 cups vegetable broth
- Freshly ground pepper, to taste
- 8 1/2-inch-thick slices day-old whole-wheat country bread
- 1 cup grated fontina cheese, or 1/2 cup Parmesan cheese
Instructions:
- Crush 1 1/2 cups of beans using a fork.
- In a Dutch oven or soup pot, heat 1 teaspoon of oil over medium heat. Add onion and cook until it becomes soft and slightly browned, stirring frequently, for about 2 to 3 minutes. Put in the cabbage and minced garlic; cook while stirring until the cabbage becomes wilted, around 2 to 3 minutes. Pour in the broth, crushed beans, and whole beans; let it reach a simmer. Lower the heat to medium-low, partially cover, and let it simmer until the cabbage is tender, approximately 10 to 12 minutes. Season with pepper.
- Just before the soup is done, lightly toast the bread and rub it with the cut side of the garlic clove (adjust the rubbing to your taste). Spread the toast equally among 8 soup plates. Pour the soup over the toast and sprinkle some cheese on top. Drizzle roughly 1 teaspoon of oil over each serving. Serve right away.
Summary:
- Calories: 3483 kcal
- Fat: 127 g
- Protein: 295 g
- Carbs: 288 g
- Potassium: 5257 mg
- Magnesium: 589 mg