Pumpkin-Carrot Rice

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 187 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.