Ingredients

• 1 cup wheatberries
• 2 tablespoons extra-virgin olive oil
• 1/2 cup yellow onions, chopped
• 1 cup sliced white button mushrooms
• 1/2 cup white wine
• 2 teaspoons coarsely chopped parsley leaves
• 2 teaspoons coarsely chopped sage leaves
• Coarse salt and freshly ground black pepper

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Instructions

1. Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries with 2 1/2 quarts of salted water and cook until al dente, about 50 minutes. Drain and set aside.
2. Heat olive oil in a medium saute pan over medium heat. Add the onions and cook until translucent, about 3 minutes. Stir in the mushrooms and add the white wine. Simmer until wine has evaporated, about 7 minutes. Add the onions and mushrooms to the wheatberries in a medium bowl. Toss with the herbs and season with salt and pepper, to taste; serve warm.