Soak the grains and beans for 3–8 hours.
In a large saucepan on medium heat, sauté the onion, celery, and carrots, stirring frequently and adding water so the vegetables don’t stick to the pan. Cook for about 5 minutes.
In a blender, combine the ginger, coconut, cilantro or thai basil, lime juice, and ½ cup water. Blend until liquefied.
Add this mixture to the grains, beans, blended items, and water or veggie stock. This is a good time to add optional vegetables, as well.
Bring to a boil and then let simmer, lightly covered until the grains and beans are cooked, about 20 minutes.
Add sesame oil and salt to taste.