Pumpkin-Carrot Rice Best Family Recipes

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Pumpkin-Carrot Rice

"This changed into a dish my mother made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with beef chops or roasted pork and it constantly receives rave critiques. If I am in a rush, I use canned carrots and mash them. "

Ingredients :

1 half cups brown rice
three cups water
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 (15 ounce) can pumpkin
2 big carrots, peeled and finely grated
1/four teaspoon salt
1/4 teaspoon ground cloves

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

Bring the brown rice and water to a boil in a saucepan over high warmness. 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 completed cooking, warmness oil in a big Dutch oven over medium-excessive warmth, and cook dinner and stir garlic simply until fragrant. Reduce heat to medium, stir in pumpkin, and prepare dinner until heated through, about 1 minute. Stir in carrots and prepare dinner for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until well combined. Serve heat.

Notes :

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