Pumpkin-Carrot Rice

• 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

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, 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.

brown rice, water, olive oil, garlic, pumpkin, carrots, salt, ground cloves

Taken from www.allrecipes.com/recipe/183627/pumpkin-carrot-rice/ (may not work)