Pumpkin-Carrot Rice

1 ½ 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

¼ teaspoon salt

¼ teaspoon ground cloves

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.