Heat 2 tablespoons of olive oil in a medium-large sauce pan, over medium heat. Add leek, and cook for 5 minutes, then add garlic and saute until lightly golden. Add the mushrooms, thyme, and sea salt to the skillet and sauté for 7 minutes until lightly browned. Place mushroom and leek mixture in a bowl and set aside
Place the remaining 1 tablespoon olive oil into the saucepan, and sauté the shallots for 2- 3 minutes. Stir in wine and add the sorghum. Cook until the liquid is almost evaporated. Using a ladle, add 1 cup of vegetable broth and cook, stirring, until the sorghum has almost absorbed the liquid. Repeat this 3 more times until the sorghum has almost absorbed the liquid. Then add an additional 3 cups of broth to the mixture, and continue to stir and cook, allowing the sorghum to absorb most of the broth. This should take about 40-45 minutes. The sorghum should be tender and creamy with a slight bite.
Transfer the sorghum to the mushroom mixture, and combine well. Drizzle with the truffle oil and mix well. Garnish with parsley and Parmesan cheese before serving.
Serving: 1 1/4 cups, Calories: 315 calories, Fat: 12 grams, Saturated fat: 2 grams, Carbohydrates: 40 grams, Sugar: 5 grams, Sodium: 320 grams, Fiber: 8 grams, Protein: 8 grams, Cholesterol: 3.5 milligrams