Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.42 Kcal (998 kJ) | ||
| Calories from fat | 63.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Sodium | 143.25mg | 6% | |
| Potassium | 258.07mg | 5% | |
| Total Carbs | 40.09g | 13% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.61 Kcal (430 kJ) | ||
| Calories from fat | 27.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 11% | |
|---|---|---|---|
| Sodium | 61.65mg | 6% | |
| Potassium | 111.06mg | 5% | |
| Total Carbs | 17.25g | 13% | |
| Sugars | 0.91g | 8% | |
| Dietary Fiber | 1.44g | 13% | |
| Protein | 1.64g | 8% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 6% | |
| Calcium | 14.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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