Preheat the oven to 350⁰F.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the fresh sage and sauté for a few minutes until lightly browned. Place the sautéed sage in a small dish and set aside. In the same sauté pan over medium heat, add 2 tablespoons olive oil, and sauté onions for about 3-4 minutes or until slightly softened. Add the celery and mushrooms and cook, stirring occasionally, for 1-2 minutes, until soft. Season with sea salt, then add the walnuts and apples, stirring until well combined. Pour the white wine over the celery, mushroom and apple mixture and cook for another 2-3 minutes. Add the low sodium vegetable broth, sea salt and dried sage (if you are using it) and mix until well combined. Add the cooked whole grain sorghum to the celery, mushroom and apple mixture in the pan and stir well.
Spoon the sorghum mixture into a baking dish, and bake for 20 minutes, or until the top is golden brown and crispy. Garnish with parsley and the sautéed sage leaves.
Serving size: 1/2 cup Calories: 180 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 20 grams, Sugar: 5 grams, Sodium: 70 milligrams, Fiber: 4 grams, Protein: 3.5 grams, Cholesterol: 0 milligrams