This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
Step 2
Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
Step 3
Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
Nutrition Per Serving
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Reviews (19)
Back to TopI had high hopes for this, but the flavors were confusing in the herb pesto. I used mint, celery leaves, cilantro, and basil in addition to the garlic and ginger, and it didn't taste good at all. I'll use a different stir fry recipe next time.
bgobho
South Bend, IN
7/2/2015
Made this twice now. Once, exactly as written with wheat berries, as a vegetarian main course; and once, as written, served on top of wheat berries and a piece of pan-seared cod fillet. Great: simple, fast, delicious and healthy.
jghjgh
7/29/2014
We used quinoa. Good, but next time I will also serve with a chicken breast (was still hungry after). Would also taste good cold.
jamiek22
7/22/2014
Not sure how people can say this bland. You are going to get out of it what you put into it. I used the ginger, basil, cilantro, garlic and red onion in my sauce, and it rocked! Used the quinoa I had on hand instead of the wheat berries, but whatever grain you have on hand will work. I used eggplant, zucchini, red pepper ,garbanzos, and a little kale. Will be making different variations of this all summer long.
bjd2
Phoenix, AZ
7/11/2014
This was just OK.....was not worth all the effort put into it.
jbpar
Indiana
7/10/2014
Had high hopes for this vegetarian recipe, but it was not worth the work. It was edible but not enjoyable to eat. The problem was the flavor from the herb puree- just was not good. Another healthy recipe that gives health food a bad name.
dbrazdz
Downers Grove
6/9/2013
It is certainly true that you can feel free to use whatever is on hand. I didn't have time to get any wheat berries, so I used 1C of freshly made brown rice which I mixed with 2C of leftover bulgur (cooked in chicken broth with some sauteed chopped onion, ground cumin and coriander). For the Herb Sauce I used basil, rosemary, mint, parsley and coriander. The main substitutions were in the vegetables I used because this could not be called "summer vegetable" stir fry the way I made it! I had some leftover kale and once I chopped that with one baby bok choy, I had 3C of chopped vegetables. So I only added one medium zucchini, one small green pepper, one carrot, and 5-6 radishes and cherry tomatoes. Absolutely wonderful.
Anonymous
Brooklyn, NY
10/11/2012
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