Pumpkin-Carrot Rice Best Family Recipes

November 02, 2019

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Pumpkin-Carrot Rice

"This changed into a dish my mother made. I am from the Caribbean wherein pumpkin is a savory vegetable. I serve this with red meat chops or roasted pork and it usually gets rave reviews. If I am in a hurry, I use canned carrots and mash them. "

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 massive carrots, peeled and finely grated
1/four teaspoon salt
1/four 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 warmth to medium-low, cowl, and simmer till the rice is soft, and the liquid has been absorbed, forty five to 50 minutes.
When the rice has almost completed cooking, warmness oil in a big Dutch oven over medium-excessive warmth, and cook dinner and stir garlic simply till fragrant. Reduce heat to medium, stir in pumpkin, and cook dinner until heated thru, approximately 1 minute. Stir in carrots and cook dinner for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until nicely mixed. Serve warm.

Notes :

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