1/4 cup green split peas
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garlic salt
1/4 tsp cayenne powder (or to taste)
1 tsp himalayan sea salt
1/2 cup rice blend (I used long grain brown rice, sweet brown rice, wild rice, whole grain wehani rice, whole grain black japonica rice)
2 tbsp EVOO (extra virgin olive oil)
100ml organic coconut milk
1 handful broccoli
1 handful spinach
1/2 squeezed lime
Carefully measure out and layer the dry ingredients into a mason jar. Stock and store, or use as you need.
Add the dry ingredients to a slow cooker with 6-8 cups of water. Add the olive oil and slow cook for 8 hours or until split peas and rice are cooked.
Add the coconut milk, lime, broccoli, and spinach. Lightly cook. Garnish with 1 tbsp coconut milk, spinach leaves and a slice of lime. Enjoy!
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