Heat olive oil in large saute pan over low heat. Add onions
and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter
to pan and melt
. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer
5 minutes, until wine
begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.