Cook the sorghum grain using 2 cups of the water in a pressure cooker (@ High Pressure for 1 hour). While the sorghum is cooking, prepare the other ingredients. For the vinaigrette, mix raspberry and sugar in small bowl and set aside for 10 minutes. Then mash the raspberry mixture using a whisk and add the honey, balsamic vinegar, olive oil, and salt. Combine all ingredients using a whisk. In a large bowl, combine cooked sorghum, red peppers, carrots, black olives, black beans, and celery. Then pour all the raspberry vinaigrette into the large bowl and mix gently until well combined.