Thai-Style Vegetable Rice

This was an amazing meal (if you like coconut and curry). The fact that it was made in the crock pot was a bonus as well. I cooked mine on low heat.

Thai-Style Vegetable Rice

4 cups vegetable broth
3 cups frozen shelled sweet soybeans (edamame)
2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups)
1 1/2 cups thinly sliced carrots (3 medium)
3 cloves garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
3 cups uncooked instant brown rice
3/4 cup unsweetened light coconut milk
3 tablespoons snipped fresh cilantro
1/3 cup chopped cashews

1. In a 3 1/2 or 4 quart slow cooker combine broth, edamame, sweet potatoes carrots, garlic, curry powder, cumin, and ginger.

2. Cover and cook on low-heat setting for 4 1/2 or 5 hours or on high-heat setting for 2 to 2 1/2 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in the uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender and most of the liquid is absorbed. Stir in coconut milk and cilantro. Sprinkle each serving with cashews.