Whole Grain Breakfast Porridge

This is a yummy, healthy breakfast that you can adjust according to your tastes. I used dried cranberries and dried blueberries, and then I served it topped with maple syrup and chopped pecans. I loved the pecans in it. Yum! Amelia had milk and honey on hers. I'm sure you'll be shocked to hear that the boys wouldn't try it. : )
The original recipe said to cook it in a rice cooker, which I don't have, so I just tried it on the stove top. But I've included both sets of directions, in case you want to try the rice cooker method.

Whole Grain Breakfast Porridge

1/2 C. red or wild rice
1/2 C. steel cut oats
1/4 C. barley or farro
1/2 C. farina or wheat cereal (like plain Cream of Wheat)
1 2-inch piece of orange peel
1 cinnamon stick
1-2 Tbsp brown sugar
1/4 tsp salt
1/4 C. dried fruit
5 C. water
chopped nuts, maple syrup, milk and/or honey for serving, optional

Stovetop:
Combine all ingredients in a medium sauce pan. Bring to a boil, stir, cover and reduce heat to low. Cook at a low simmer for 1 hour. There will still be liquid at the top of the pan when done. Stir, and spoon into individual serving bowls. Add desired toppings and enjoy!

Rice Cooker:
Up to 12 hours before serving, put rice, oats, farro, farina in a 6-10 cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and water. Add dried fruit. Stir to combine.
Close cooker, set timer and program for the porridge cycle so that the breakfast is ready at desired time. (If you don't have a porridge setting, program for 50-55 minutes.)
Serve warm with desired toppings.

Slightly adapted from the foodnetwork.com