Pumpkin-Carrot Rice

6 Reviews

Prep: 10 min
Cook: 50 min
Ready In: 1 hr

“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. ” - by Deb. B

Ingredients

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

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
187 cal
9%

Fat
4.5 g
7%

Carbs
33.7 g
11%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

KRAYEZ

Apr. 27, 2009

"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. ..." See more"

Shirelle

Nov. 23, 2009

"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. We ha..." See mored this rice with pork chops and will definitely be making it again."