This is an easy to cook, simple and hypoallergenic meal!  It’s cooked in a slow cooker either on high for about 3 hours or on low for 6-8 hours.  I usually soak the rice and mung beans in water over night to soften for easy digesting.

• 1.5 cups dry short grain brown rice
• 1 cup dry green (shelled) mung beans
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 2 tsp grated fresh ginger (I usually dice the ginger)
• 6 cups filtered water
• 1 can coconut milk
• 1-1.5 tsp sea salt

Place brown rice, mung beans, spices and water into 3-quart crockpot.  Cover and cook on low or high as desired.  After the beans and rice are cooked, stir in coconut milk & salt.  If I’m leaving for the day and cooking on low, I’ll often throw in the coconut milk at the beginning and any root vegetables like sweet potato.  Throw in any additional veggies about 30 min before the end of cooking time.

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