Warm Wheatberry Salad 1 cup wheatberries 1 tablespoon extra-virgin olive oil 1/2 cup chopped white onions 1 cup

sliced mushrooms 1/2 cup white wine (make sure it is vegan) 2 teaspoons coarsely chopped parsley Kosher salt and freshly ground black pepper 1. Place the wheatberries in a strainer and rinse under cold water. In a large pot, combine the wheatberries in 2 1/2 quarts of salted water and cook for 50 minutes, or until al dente. Drain and set aside. 2. Heat the olive oil in a skillet over low heat. Add the onions and cook until translucent, about 3 minutes. Stir in the mushrooms and add the white wine. Simmer for 10 minutes. Add the onions and mushrooms to the wheatberries in a medium bowl. Toss with the parsley, season with salt and pepper to taste, and serve warm.