Rinse wheatberries. Combine wheatberries with 2 quarts salted water. Bring to a boil, cover, and simmer 50 minutes or until wheatberries are tender. Drain.
Cook onions in olive oil until translucent. Stir in mushrooms and white wine. Simmer for 10 minutes. Add to the wheatberries. Toss with herbs and season with salt and pepper to taste.
Serve warm, great cold the next day.
Originally Submitted
8/6/2012
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