Name: Pumpkin-Carrot Rice recipe
Ingredients: 1 ½ cups brown rice;3 cups water;2 tablespoons olive oil;4 cloves garlic, finely chopped;1 (15 ounce) can pumpkin;2 large carrots, peeled and finely grated;¼ teaspoon salt;¼ teaspoon ground cloves

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Ingredients

1 ½ cups brown rice 3 cups water 2 tablespoons olive oil 4 cloves garlic, finely chopped 1 (15 ounce) can pumpkin 2 large carrots, peeled and finely grated ¼ teaspoon salt ¼ teaspoon ground cloves

Nutrition Info

186.7 calories carbohydrate: 33.7 g cholesterol: : - fat: 4.5 g fiber: 3.3 g protein: 3.5 g saturatedFat: 0.7 g servingSize: - sodium: 218 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Directions

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium-high heat, and cook and stir garlic just until fragrant. Reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. Stir in carrots and cook for 2 minutes. Stir in salt and cloves. Remove from heat, stir in the cooked rice until well blended. Serve warm.

Recipe Yield

5 cups

Recipe Note

This was a dish my mom made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with pork chops or roasted pork and it always gets rave reviews. If I am in a hurry, I use canned carrots and mash them.

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