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.
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.
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