Pumpkin-Carrot Rice recipe

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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

  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.

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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