pumpkin-carrot rice

pumpkin-carrot rice
  • 1 1/2 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves


  1. 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.
  2. 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.

06/08/2019
pumpkin-carrot rice, recipe PT15M PT1H 5 455 calories

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