1 cup uncooked pearled sorghum
3 to 4 cups water
1 Gala apple, cored and finely chopped
3/4 cup dried cherries, cranberries or golden raisins 1 rib celery, finely chopped
2 green onions, trimmed and thinly sliced
1/2 cup shredded Parmesan cheese

Dressing:

1/2 cup cider vinegar
2 1/2 tsp honey mustard
2 tsp honey

Rinse sorghum kernels and drain thoroughly. In heavy 3-quart saucepan over medium-low heat, combine sorghum and water. Bring to a boil, then reduce heat to medium, cover and simmer for 35 to 40 minutes or until liquid is absorbed and grain is tender. Add a little more water if needed, while cooking. Drain and spread on baking sheet to cool to room temp. Meanwhile, in large bowl, combine apple, dried cherries, celery, onions and cheese. In a small bowl, whisk together the vinegar, honey mustard, honey, salt and pepper. While whisking, add oil in a thin stream. Add sorghum and dressing to apple mixture. Toss gently and serve.