What's For Dinner: Thai-Style Vegetable Rice (Revisited)

I last made this dish in 2010 (exactly two years ago, to be exact - ha!), and it's still one of my favorite slow-cooker recipes. I mixed things up a little bit by adding in some chopped butternut squash (we still have a few hanging out in our cupboard from last summer's CSA share) to this version. I always add in way more vegetables than the recipe requires, which means I have several days' worth of leftovers. I don't mind, though, as it's so tasty!

Thai-Style Vegetable Rice (printer-friendly version)
makes four servings

1 1/2 cup low-sodium vegetable broth
1 C frozen shelled edamame
1 sweet potato, peeled and cut into 1-inch pieces
2 medium carrots, sliced
1 cup frozen green peas
1 cup butternut squash, peeled and cubed
1/2 t curry powder
1/4 t ground cumin
1/8 t ground ginger
1 clove garlic, minced
1 cup uncooked instant brown rice
1/4 cup reduced-fat unsweetened coconut milk
1 tablespoon fresh cilantro
2 tablespoon unsalted roasted whole cashews, chopped

1. Combine the broth, vegetables, spices, and garlic into a 2-quart slow cooker.
2. Cover and cook on the low-heat setting for 4.5 to 5 hours or on high for 2 to 2.5 hours.
3. If cooking on low, turn to the high-heat setting and stir in the brown rice. Cover and cook for about 15 minutes or until the rice is tender. Stir in the coconut milk and cilantro.
4. Garnish each serving with a sprinkling of chopped cashews.