Photo: Pille R. Priske
Pumpkin-Carrot Rice
8 ingredients
10 min + 50 min
5 cups
openrecipes
"This was a dish my mom made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with pork chops or roasted pork and it always gets rave reviews. If I am in a hurry, I use canned carrots and mash them. "
Estimated Nutrition (whole recipe, rough)
361
Calories
5g
Protein
14g
Fat
53g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Cloves | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 large carrots, peeled and finely grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes