#1,793: Thai-Style Vegetable Rice

I made this vegetable rice for dinner when my mom was visiting one night.  Although we both enjoyed it, it wasn't something we wanted to take again for lunch the next day.  So I took the leftovers to a coworker who also enjoy it, but agreed, eating it once was enough.  We both thought it lacked a little flavor.  It was good, but it wasn't great.  I personally wouldn't make this again, but was glad to have tried it.  I pulled this recipe out of my Family Circle magazine.  

1 1/4 c chicken broth
1 c frozen edamame (shelled)
1 small sweet potato, peeled and cut into 1 inch pieces (1 cup)
1/2 c thinly sliced carrots
1/2 tsp curry powder
1/4 tsp ground cumin
1/8 tsp ground ginger
1 clove minced garlic
1 c uncooked instant brown rice
1/4 c unsweetened light coconut milk
1 tbsp fresh cilantro, chopped
2 tbsp chopped cashews

In a slow cooker combine the broth, edamame, sweet potato, carrot, curry powder, cumin, ginger, and garlic.  Cover and cook on low for 4 1/2 - 5 hurs, or until sweet potato and carrots are tender.  Add the uncooked rice into the cooker, cover and cook 10-15 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.