1 cup uncooked sorghum
4 cups chicken broth
1 1/2 Tbsp olive oil
1 1/2 cups carrots, sliced thin 1/2 cup chopped red bell pepper 3/4 cup sliced celery
1 cup cashews
2 green onions, sliced

Dressing:

3 Tbsp seasoned rice vinegar or apple cider vinegar
1 1/2 Tbsp Asian sesame oil
1 clove garlic, minced
1/4 tsp. salt
Dash of freshly ground pepper

Rinse and drain sorghum kernels. In heavy 3-quart saucepan, bring sorghum and broth to a boil over high heat. Reduce heat and simmer, covered, for 45 to 50 minutes or until grain is tender. Drain excess liquid; set aside. In medium skillet, heat olive oil over med-high heat. Add carrots, peppers and celery and cook for 3 to 5 minutes until tender crisp. Add cashews and green onions. Cook for 2 to 3 minutes or until nuts begin to toast. Remove from heat. In a large bowl, stir together with cooked sorghum.

For Dressing:

Combine vinegar, oils, garlic, salt and pepper in a jar with a tight- fitting lid. Shake well and pour over salad. Toss to coat. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.