<http://schema.org/recipeInstructions>
" In large bowl, soak wheatberries overnight in 5 cups water. Drain wheatberries. In 2-quart saucepan over high heat, heat wheatberries,  vegetable broth, and 13/4 cups water to boiling. Reduce heat to low; cover and  simmer 21/2 hours or until wheatberries are tender. After wheatberries have cooked 1 1/2 hours, cut yellow pepper into 1/4-inch-wide  slices. Cut zucchini lengthwise in half, then cut halves crosswise into 3/4-inch-thick  chunks. Cut eggplant lengthwise into quarters, then cut each quarter crosswise into  3/4-inch-wide slices. Cut each mushroom in half. Preheat broiler if manufacturer directs. Spray rack in broiling pan with nonstick  cooking spray. In medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2  teaspoon thyme, and 1/4 teaspoon black pepper; add yellow pepper, zucchini, and  mushrooms, tossing to coat. Arrange vegetables on rack in broiling pan. Place pan  in broiler 5 to 7 inches from source of heat; broil vegetables 10 to 15 minutes until  tender and browned, stirring them occasionally and removing them to large bowl as  they are done. Keep vegetables warm. In same medium bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon  thyme, and 1/4 teaspoon black pepper; add eggplant, tossing to coat. Arrange  eggplant on rack in broiling pan; broil eggplant 10 to 15 minutes until tender and  browned, stirring occasionally. Remove to bowl with other vegetables. About 5 minutes before end of wheatberry cooking time, add thawed peas to heat  through. Drain any liquid from wheatberry mixture. Add wheatberries and tomato  chunks to bowl with vegetables; toss to mix well."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4463/main-dish-wheatberry-salad-1297/>