Step 1 In a heavy saucepan, melt the butter over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring frequently, until soft and fragrant, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
Step 2 Stir in the wheat berries and cook until they are lightly toasted, about 2 minutes. Stir in the wine and cook until it evaporates, 2 minutes.
Step 3Add the thyme and enough water to cover by one inch, cover the pan with a lid and gently simmer until the wheat berries are tender, about 1 hour. Check the berries occasionally, adding additional water as needed so the berries do not dry out. Once the berries are tender, remove from heat and drain any excess liquid. This makes a scant 8 cups wheat berries.