Summer Vegetable Stir-Fry

Ingredients

• 2 cups brown rice cooled cooked
• 1  garlic clove 
• 3 cups tender herbs mixed divided (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves)
• 4 servings kosher salt and pepper black freshly ground
• 0.5 cup scallions divided thinly sliced
• 2 tablespoons sesame seed 
• 4 cups summer vegetables mixed chopped (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)
• 2 tablespoons unseasoned rice vinegar 
• 7 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Combine 2 cups herbs, 1/4 cup scallions,ginger, and garlic in a mini-processor. Pulseto chop ingredients.
2. Add 4 tablespoons oil, vinegar,and 1/4 cup water and process until a coarsepurée forms.
3. Transfer herb sauce to a bowland stir in sesame seeds. Season to tastewith salt and pepper. DO AHEAD: Herb saucecan be made 2 hours ahead. Cover and chill.
4. Heat 1 tablespoon oil in large heavy skillet overmedium-high heat until oil just begins tosmoke.
5. Add remaining 1/4 cup scallions andwheat berries. Stir-fry until wheat berriesare golden brown and slightly crunchy,about 3 minutes. Season with salt andpepper. Divide wheat berries among bowls.
6. Return skillet to medium-high heat andadd remaining 2 tablespoons oil.
7. Add vegetables,season with salt and pepper, and stir-fryuntil brightly colored and crisp-tender,about 4 minutes.
8. Add remaining 1 cup herbsand toss to combine. Divide vegetablesover wheat berries.
9. Drizzle with herb sauce.
10. Per serving: 380 calories, 28 g fat, 4 g fiber
11. Bon Appétit