This is an evolving creation in my kitchen. I prepare a pot of this every Sunday to use for soups, rice & quinoa.
Don’t throw out those carrot tops! I like to collect all the discarded vegetable scraps into a large container, (or two) & simmer them with water on Sunday for a few hours to make very useful stock. It can be used to make rice, quinoa, or your preferred grain. Anything that requires water, I use the stock in place of it to add depth of flavor.
It is really easy to collect your discarded veggie scraps throughout the week so that they could be put into continued use. I generally have four quarts in rotation in the freezer & pull one out as I use the last of the one in the fridge. I make great soups, broths & use it to prepare any starch. If I’m sautéing protein, I like to add a little stock to the pan to add a bit of moisture without the unnecessary added fat. If I ever find that I have too much veggies to prepare stock, then I like to start a collection for compost. It makes a great organic fertilizer.