Antioxidant packed ragout with pearl barley
Ragout and stew
I loosely adapted this from Shape Magazine. Rather than pairing the ragout with polenta, I paired it with pearled barley for the additional fiber and reduced the amount of olive oil used. Moreover, I decided to add more flavor with red wine, in place of vegetable broth. Let me tell you, the red wine addition? Bonus! Tasty!
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