Farro, Fruit and Nut Hot Cereal

½  c farro - rinsed

a pinch of salt

1½c water

½c chopped pecans or walnuts

½c chopped frozen berries-cherries

½-1t cinnamon or pumpkin pie spice

½t pure vanilla or almond extract - optional

1t honey or jelly - optional

¼-½c half and half - optional

Rinse the farro in a strainer then combine with water and salt in a 2 quart pan.  Simmer, partially covered, 20 minutes until the water is absorbed.  Add the next group of ingredients and bring back to a low simmer, remove from the heat, cover and let stand for 5 minutes before serving.  Today I used Dandelion Jelly !! I found at a Farmer's Market, to give this a touch of sweetness.  Top with a sprinkle of turbinado sugar for a nice crunch.

This is a great cold weather breakfast. . .Lin

Seeds, Nuts and Rice 'Cereal'

½c quinoa

¼c white rice

¼c chopped walnuts

2c water

2T ground flax-chia seeds

½c dried fruit - chopped

1t pumpkin pie spice

⅛c± coconut sugar

1t pure-real vanilla

Combine the first group of ingredients in a heavy-bottom dry pot - no butter, water or oil.  Stir over medium heat until the seeds and nuts brown.  You'll hear the quinoa snapping as it gets close to being toasted just right.  Stay with it.  It goes from 'just right' to burnt in no time!

Remove from the heat and allow to cool before adding the next group.  Stir, cover and simmer on low, about 20 minutes, or until the water evaporates.  Stir in the vanilla and serve. . .Lin

Quinoa With Dried Fruit And Seeds

1/3c quinoa - any color

½c water

2 cubes of candied ginger - sliced thin

¼c roasted pumpkin seeds

¼c craisins

1t butter or coconut oil

a sprinkle of sea salt

Combine all the above and bring to a quiet simmer. Cook this way, covered, for 15 minutes or until water absorbs and quinoa sprouts little tails. Take off heat, keep covered, another 5 minutes. Makes 1 big serving. . .Lin