Pumpkin-carrot Rice

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.