Brown Rice with Pumpkin and Carrot

    Brown Rice with Pumpkin and Carrot


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    This was a dish my mum made. It can be a side or a vegetarian/vegan main. Really healthy and delicious.

    Serves: 8 

    • 1 1/2 cups (260g) brown rice
    • 3 cups (750ml) water
    • 2 tablespoons (40ml) olive oil
    • 4 cloves garlic, finely chopped
    • 1 tablespoon fresh sage, chopped
    • 1 (500g) tin or 500g fresh pumpkin, peeled and diced into smallish cubes
    • 2 large carrots, peeled and finely grated
    • 1/4 teaspoon salt

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    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. Boil, steam or microwave the pumpkin till cooked but not soft. When the rice has nearly finished cooking, heat oil in a frypan over medium-high heat and stir in the garlic and sage just until fragrant. Reduce heat to medium, stir in pumpkin and cook until it has bit of colour from frying, about 8 minutes. Stir in carrots and cook for 2 minutes. Stir in salt. Remove from heat; stir in the cooked rice until well blended. Serve warm.
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    Reviews in English (8)


    This was ok. I followed the recipe exactly. HOwever, I found the clove flavor to be kind of strong and I was expecting it to be sweet for some reason.  -  26 Apr 2009  (Review from Allrecipes USA and Canada)


    I thought this was an interesting and tasty variation on brown rice. We prefer to eat brown rice for health reasons, but I don't really care for it, so I'm always looking for ways to jazz it up. We had this rice with pork chops and will definitely be making it again.  -  22 Nov 2009  (Review from Allrecipes USA and Canada)


    I did not care for this recipe.  -  25 Nov 2011  (Review from Allrecipes USA and Canada)

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