Pumpkin-Carrot Rice

Pumpkin-Carrot Rice

Deb. B 2

"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. "


1 h servings 187 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 8 Ratings


This was ok. I followed the recipe exactly. HOwever, I found the clove flavor to be kind of strong and I was expecting it to be sweet for some reason.

I thought this was an interesting and tasty variation on brown rice. We prefer to eat brown rice for health reasons, but I don't really care for it, so I'm always looking for ways to jazz it up....

I did not care for this recipe.

This seemed like a great idea but it was too thick and the clove flavor was definitely too strong and the pumpkin to overpowering..this needs some other ingredient to mix up the taste.

Love the cloves for an added touch! This is a great way to serve rice for a change of pace!

Did not care for this one.

i also thought the clove was too strong...and it needed something - like a lot more salt? won't make this again