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,...

View full recipe at SpringPad

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