Pumpkin-Carrot Rice

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.