Pumpkin, fennel, apple, butternut squash, yam, tomato and sweet potato are also good bases if your cupboard is lacking in carrots. Don’t like onions? Use leeks instead!
Vegetables take different times to fully cook through, obviously. Since it’s all getting pureed later it’s less of a deal, but you may want to start with your starchier veggies first. Carrots, potatoes, and similar dense veggies are going to take longer than, say, kale or spinach. Leafier veggies can be put in a bit later if it’s something you’d like to be conscious of.
Do not fill the blender more than halfway. Do this in batches, if necessary. Cover with a lid and kitchen towel, just to be safe.
Cayenne, cinnamon, clove, cumin, garlic, nutmeg, paprika, and thyme all work swimmingly.
By the way, you peeled and sliced your carrots, right? That outer stuff (you know, the part that lived in dirt) isn’t what you’re going for here. But they’re gonna get puréed later, so it’s not like they have to be pretty. Just chop ’em up into finger-width pieces.
Sometimes carrots get a little bitter inexplicably when cooked. If that’s the case (give ’er a taste test), add a tablespoon of brown sugar, honey, or maple syrup to offset it.
Make sure to add the liquid before or immediately after adding the rice. Otherwise, it’ll burn! Want to get a little Asian up in here? You can use coconut milk as a bit of the liquid, too!
If you didn’t purée it in the pan, take it back to the pan and reheat.
Other good garnishes? Nuts, bacon, grated cheese, dill and mint. And don’t forget the bread and butter!
