Pumpkin-Carrot Rice

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
• + 1 more ingredients
• • ¼ teaspoon ground cloves

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,...

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