Rice snack for the winter is like a salvation for someone who is desperate to eat and has no time to prepare hearty dishes absolutely not.
This homemade winter preparation can satisfy a wide variety of taste preferences: for both a vegetarian, a meat eater or a fish lover, there are appropriate recipes for preparing canned rice for the winter.
What is so special about rice and why does this particular grain combine effectively with almost all foods? This article will offer not only step-by-step instructions on how to prepare this or that rice dish, but will also share invaluable recommendations from chefs and herbalists.
How to prepare rice snack for the winter - 15 varieties
Under such a serious and voluminous title hides an easy-to-prepare, but certainly delicious salad of rice and baked eggplant.
To prepare 5 liters of homemade canned food according to this recipe you need:
- Rice and sunflower oil - 1 cup each
- Tomatoes - 2.5 kg
- Eggplants - 1.5 kg
- Sweet pepper - 1 kg
- Onions and carrots - 0.75 kg each
- Salt - 2 tbsp.
- Sugar - 5 tbsp.
- Vinegar - 100 ml
How to cook:
- Wash the eggplants, peel them, cut them into cubes and bake in the oven on a baking sheet with 2-3 tbsp. olia (at t=200C) until ready.
- Make juice and pulp from tomatoes.
- Cut the vegetables beautifully and boil in a saucepan with tomato, sugar, salt for 20 minutes.
- Add rice and cook until rice is done.
- Add eggplant and vinegar, simmer for another 5 minutes.
- Place in sterilized jars, roll up and store in the cellar when cool.
This recipe is similar to the previous one, but does not contain eggplant.
For 4.5 liters of canned food you will need:
- Rice - 1.5 kg
- Tomatoes - 3 kg
- Onion, Bell pepper, carrots - to taste no more than 2 kg of total weight
- Sunflower oil- 1.5 cups
- Vinegar - 1 tbsp.
- Salt, sugar, spices - to taste
How to cook:
Add chopped vegetables to the heated oil in a pan in this order: onion-fry-carrots-brown-sweet pepper. Then pour in the twisted tomatoes (or chopped ones), salt, sugar, and spices. Simmer for 10 minutes and add rice. Simmer for up to 40 minutes, stirring constantly.
Make sure there is always liquid in the salad. And if it has evaporated, you can dilute it with water.
A few minutes before the end of the cooking process, add vinegar and, while still hot, place the salad in prepared jars, seal and leave to cool slowly in the room.
The set of ingredients for this salad is standard, as for any other salad with rice and vegetables. But the ratio in quantity is slightly different, and the cooking process itself is quite interesting and simple.
What you need for 6 liters of salad:
- Rice - 1 tbsp.
- Onions, carrots, sweet peppers, tomatoes - 1 kg each
- Sunflower oil - 400 ml
- Vinegar - 0.5 tbsp. (9%)
- Sugar - 1 tbsp.
- Salt - 1.5 tbsp.
How to cook:
Prepare the marinade: mix vinegar, oil, salt, sugar in a saucepan and simmer for a couple of minutes. Add carrots to this marinade (simmer for 10 minutes), then onions (simmer for 10 minutes), pepper (simmer for 10 minutes). At the end - pour in tomato juice or tomatoes cut into pieces and also simmer for 10 minutes. Add rice cooked until half cooked and simmer this mixture for 35-40 minutes.
Place in prepared jars and roll up.
The secrets of preparing this salad can be viewed in the video:
The ingredients for preparing this salad are the same as in the recipes above, but their ratio is completely different, and therefore the “Summer” salad becomes especially tasty and aromatic.
For 5 liters of canned food you need:
- Rice - 2 tbsp.
- Tomatoes - 3 kg
- Sunflower oil - 0.5 l
- Sugar - 1 tbsp
- Salt - 1 tbsp.
How to cook:
The secret of a delicious salad is that we must fry all the prepared and chopped vegetables separately.
Add the already fried onions to the boiling tomato - stir - carrots - stir - sweet pepper - stir. Add raw rice, sugar, salt and spices to the tomato last. Mix thoroughly and cook for 1 hour. Place the hot salad in jars, roll up and leave upside down until completely cooled.
This is a particularly tasty and original recipe.
What do you need:
- Cabbage - 1 head
- Carrots, onions, sweet peppers - 0.3 grams each
- Rice - 1 glass
- Sunflower oil - 100 grams
- Salt - 1 tbsp.
- Sugar - 3 tbsp.
- Vinegar - 2 tbsp.
- Water - 0.5 l
- spices - to taste
How to cook:
- Cook the marinade: mix salt, sugar, vinegar and water and boil for 2-3 minutes.
- Blanch the cabbage in boiling water for 2-3 minutes. Separate into individual leaves.
- Finely chop the carrots, onions, and sweet peppers and fry them separately in oil.
- Boil the rice until done. Mix with roasted vegetables.
- Place 1-2 tbsp of filling on cabbage leaves and roll up into an envelope.
- Place spices at the bottom of the jar (sulfur peas, hot pepper, Bay leaf etc.). Then place the prepared cabbage rolls and pour marinade over them.
- It is necessary to sterilize canned food: liter jars for 25-30 minutes. Roll up and cool.
Video tips here:
A classic recipe for canned cabbage rolls with rice and vegetables. We use tomato sauce as a marinade.
What do you need:
- Rice - 1 glass
- Vegetables (onions, carrots, sweet peppers) - 300 grams each
- Tomato (or tomatoes) - 1 kg
- Salt - 2 tbsp.
- Sugar - 5 tbsp.
- Vinegar - 2 tbsp.
- Oil for frying - 3-4 tbsp.
How to cook:
- Mix salt, sugar, vinegar, tomato and prepare tomato marinade.
- Cook and cool the rice.
- Prepare cabbage leaves.
- Fry the vegetables separately and mix all the filling ingredients with the rice.
- Stuff cabbage leaves, roll them into envelopes, put them in jars and pour marinade over them. Sterilize 1 liter jars for 40 minutes.
This salad is simply an irreplaceable addition to main courses. It looks festive on the table, and everyone likes the taste!
Ingredients for half a kilo of rice:
- Zucchini and tomatoes - 3 kg each
- Carrots, sweet peppers, onions, herbs, salt, spices - to taste, but not more than 2 kg
- Garlic (required!) - 1 head
- Sunflower oil - 150 grams
- Sugar - 4 tbsp
How to cook:
This is a salad in which the vegetables are not fried.
Clean and cut all components.
Cook the rice until half cooked, strain and rinse.
Make juice from tomatoes and add to it vegetable oil, garlic, sugar, salt, spices and boil for a couple of minutes.
Add chopped vegetables to the tomato and cook for 20 minutes. Then add rice and cook for another 45 minutes, stirring. At the end, you can also add herbs and other spices. Place the hot salad into jars and seal immediately.
See one version of this salad here:
Perfect for those who are on a diet, because... very few calories!
Ingredients for a glass of rice:
- Tomatoes - 2.5 kg
- Cabbage, onions, sweet peppers, carrots - 0.5 kg each
- Vegetable oil and sugar - 1 cup each
- Salt - 2 tbsp.
- vinegar (preferably apple) - 100 ml
How to cook:
Cut the vegetables beautifully, cook the rice until half cooked, and make juice and pulp from the tomatoes.
Pour butter, sugar, salt, spices into a wide saucepan, add vegetables and simmer for 30 minutes. Then add rice and simmer for another 15 minutes. 5 minutes before it’s ready, pour in the vinegar, pour into jars and roll up.
A very beautiful and doubly healthy salad.
What is necessary:
- Rice and beans - 200 grams each
- Tomatoes - 3 kg
- Onions, carrots, sweet peppers - 1 kg each
- Garlic - 1 head
- Hot pepper - 1 piece
- Sugar - 1 glass
- Salt - 3 tbsp.
- Oil - 0.5 l
How to cook:
Boil the cereals, pre-soaked in water for 2-4 hours, until half cooked.
Fry the chopped vegetables in oil, add the tomato and simmer for 1 minutes. First add beans - simmer for 10 minutes, then rice - simmer for 15 minutes. Place into jars and roll up.
The special beauty of this salad is that it is prepared without vinegar!
The natural acids in apples and zucchini can fully notice acetic acid.
What do you need:
- Rice - 0.250 kg
- Zucchini - 2 kg
- Sour apples - 0.5 kg
- Vegetable oil and tomato paste - 150 grams each
- Water and sugar - 1 glass each
- Salt - 3 tbsp.
- Grated garlic - 0.5 cups
- Bay leaf, cloves, peppercorns - to taste
How to cook:
Cook the rice until half cooked, rinse well.
Cut vegetables and fruits.
Place everything in a saucepan, add tomato paste and cook for 20 minutes. Then add garlic and spices and cook for another 10 minutes.
Place the hot salad into prepared sterilized jars and roll up.
This vegetable delicacy looks great on festive table! Mushrooms will add a subtle forest aroma, and tomatoes will make the dish truly homemade.
What do you need:
- Rice - 0.25 kg
- Fresh mushrooms - 0.5 kg
- Sweet peppers and tomatoes - 1 kg each
- Vegetable oil - 0.5 cups
- Spices, salt - to taste
How to cook:
Fry rice with mushrooms in oil.
You can add grated carrots, but the vegetables should be stewed longer.
Chop the onion and grind the tomatoes.
Combine rice and mushrooms with tomato-onion mixture (take half the tomatoes), spices, salt and, if necessary, dilute with water until liquid. Simmer until done.
Prepare the peppers: cut off the stem, remove seeds.
Stuff the peppers with the prepared filling, put them in jars and pour in the second half of the tomato juice.
Sterilize for 1 hour, roll up and wrap until the jars cool completely.
For an example of how to prepare such a salad, see here:
A unique combination of rice, mushrooms and aromatic vegetables with herbs!
What do you need:
- Rice - 0.25 kg
- Mushrooms - 0.5 kg
- Sweet peppers, tomatoes, onions - 0.5 kg each
- Vinegar - 0.5 tsp. per liter jar
- For 2 liters of water:
- Salt - 2 tbsp.
- Sugar - 6 tbsp.
- Spices (peppercorns, bay leaves, cloves) and herbs - to taste
How to cook:
Wash the peppers and cut them nicely into small strips.
Cut the tomatoes into slices, chop the onion.
Cook the rice until tender, rinse.
Fry the mushrooms in oil until tender.
Prepare the brine: mix sugar, salt, spices, water and boil for 5 minutes.
Place 2 bay leaves and 5-6 peppercorns on the bottom of the jar.
Sterilize liter jars for 15 minutes and roll up.
It’s a great help when you don’t have the time or desire to prepare a hearty lunch. Just take it out and heat it up!
Instead of rice, you can use any cereal.
What do you need:
- Meat - 2 kg
- Rice - 1 kg
- Onion - 0.3 kg
- Spices, salt, water
How to cook:
Cook the meat separately until done.
Cook the rice until half cooked, rinse.
Place the meat in pieces into a large container, then rice, onions, and spices. Pour all this with broth and water (3 cm above the level of rice) and cook for 1.5 hours over medium heat. You need to stir and remove foam all the time.
Place the hot salad into jars and roll up.
There is no need to pre-cook vegetables and meat in this recipe. And there’s no need to sterilize jars with this salad either!
Ingredients for a liter jar:
- Meat - 300 grams
- Rice - 0.5 cups
- Salt - 0.5 tsp.
- Vegetable oil - 2 tbsp.
How to cook:
Place spices (black peppercorns, bay leaves, etc.) in a sterilized jar at the bottom. On top - meat in pieces (a third of the jar). Pour washed rice over the top of the meat and fill 2/3 of the jar with water. Add oil and salt. Cover with sealing lids without rubber bands and place in a cold oven. When it boils, reduce the gas to 150C and cook until tender (1.5 hours). Roll up and refrigerate when cool.
How can a variety of these canned meats with rice be used? different kinds meat (beef, pork, chicken, etc.). Each type will make a unique and distinctive salad!
The recipe is similar in technology to “Rice with Meat”, prepared according to option No. 2. But instead of different types of meat, we take different types of fish.
What do you need:
- Rice - 0.5 kg
- Fish - 300 grams
- Salt - 0.5 tsp.
- Sunflower oil - 2 tbsp.
How to cook:
Place spices (bay leaf, black peppercorns, allspice, cloves) on the bottom of the baked jar. Then place the fish cut into pieces into exactly one third of the jar. Pour rice on top, fill the container 2/3 with water, pour in 2-3 tablespoons of vegetable oil and salt. Cover the filled jar with foil or a canning lid without the inner rubber circle and place in a cold oven. As the oven heats up, watch when the canned food boils. Now you need to reduce the heat and cook for 40 minutes. At the end of this time, take out the jar and roll it up.
Conclusion; There are plenty of recipes for canning food for the winter with the obligatory ingredient rice. They exist in countries around the world, many are considered traditional here. A little imagination and attention - and any combination of vegetables, grains, herbs, spices, meat and rice will turn into a unique culinary masterpiece! Good luck and bon appetit!
Every housewife knows that preparing for the winter is a labor-intensive and energy-consuming process. Sometimes you don’t want to chop a pile of vegetables, tinker with jars, and then stand at a hot stove late at night, looking at the timer. What saves us is the realization that we don’t do this process regularly, and besides, there are recipes that are considered simple and easy, for example, vegetable salad with rice. The preparation for the winter that we bring to your attention will become a real salvation on a cold winter day when preparing a quick dinner.
A snack that can become a regular guest on the table
This simple snack It is very beneficial to use as a hearty snack, because the ingredients include not only vegetables, but also rice. Housewives like to use this salad as a side dish for the main dish, or simply spread it on a sandwich. Now that we know how versatile it is to use, rice preparations should become a regular guest on our table. Let's start preparing the snack.
List of ingredients
To prepare the dish we need only the simplest ingredients:
If you are not sure that your family will deal with the jars without waiting for the New Year, preparing for the winter (salad with rice) can be supplemented with three tablespoons of vinegar.
Preparing vegetables
First you need to prepare the vegetables: remove seeds and peels and wash. Then you can proceed in two ways, as you like. You can prepare a paste-like mass from vegetables by passing them through a meat grinder, or you can chop them with a knife and use a grater. If you love aesthetics in a dish, spectacular appearance, then stick to the second option. The first option will reduce the overall cooking time.
Preparation for the winter: salad with rice. Cooking method
Finely chopped onions are placed in a cauldron or deep frying pan. Just enough oil is poured to fry the onions; the rest is added during the stewing process. A cauldron with a capacity of 6 liters can easily cope with the entire mass of vegetables at once. Therefore, if you have not yet prepared for the winter, a salad with rice can be a pioneer. After all, with a large cauldron, you don’t need to fry the vegetables one by one and then put them in the dishes.
Fry the onion over medium heat until golden or translucent, stirring with a wooden spatula to prevent it from burning. At this time, while the onions are browning in a frying pan or in a cauldron, you can grate the carrots on a coarse grater. Now it’s time to add the chopped carrots to the onions, stir, cover and let simmer for another 5 minutes. At this time you can cut the sweet into cubes bell pepper.
Let's reveal a secret: if you grate the pepper on a coarse grater, the taste of our winter preparation will not be spoiled. A salad with rice, the recipe for which we are now presenting, can only benefit from this and acquire additional colors in its taste qualities. All that remains is to combine the chopped pepper with the already simmered vegetables in a cauldron, mix again, cover with a lid and fry for another 10 minutes.
Now let's get down to the main vegetable ingredient and start chopping the tomatoes. There is one caveat here: tomatoes grown in your own garden have greater juiciness and fleshiness and less hardness of the peel. Store-bought tomatoes often suffer from excessive hearth density. Therefore, we will finely chop our own grown tomatoes or fruits purchased from a farmer with a knife, and pass the harder varieties through a meat grinder or grind them in a blender. Place the tomato mass in a cauldron, add the remaining vegetable oil, mix everything and continue to simmer.
Preparations for the winter: “Tomatoes with rice” salad. Final stage of preparation
Now you need to rinse the rice twice in cold water, and then pour boiling water over it in a separate pan. Next, you should tightly cover the bowl with the cereal and leave to steam for half an hour. If you want to speed up the process, you can boil the rice until half cooked for 10 minutes, no more. Check the readiness of vegetables visually. 10 minutes before the stewing is complete, add steamed rice to the cauldron. At the same moment, season the workpiece with salt and sugar, add pepper to taste. Total time The time spent with rice in a cauldron with vegetables should not exceed 15 minutes, so that at the end the snack does not turn into an unsightly sticky mass.
Sterilization of jars
It is best to opt for 800 gram glass jars. While the vegetables and rice are stewing, you can safely sterilize the container. Our preparation for the winter (salad with rice) should be placed in jars while hot. To roll up cans, you can use regular tin lids and a machine. To make life easier for housewives, we will omit the pasteurization process, turn the rolled up jars over onto the lid and wrap them in a cotton blanket. Leave it like this until it cools completely, maybe overnight.
Conclusion
One important point: If you are in the habit of tasting a dish before putting it in jars, do not be discouraged if the rice in the appetizer seems soggy. This is a normal phenomenon, because we agreed not to create porridge from the workpiece. While the jars cool, the rice will absorb all the necessary moisture from the vegetables and will be ready.
Our fast preparation ready for the winter (salad with rice). We move the jars to a cold place and wait for an opportunity to open them.
Rice with vegetables is one of the most satisfying and at the same time healthy side dishes, which goes perfectly with both fish and meat. In the summer, when fresh vegetables are available, this dish is quite inexpensive, but in the winter it ceases to be economical, unless you prepare a salad with rice and vegetables for the winter. The variety of recipes allows you to choose a dish to suit every taste, and preparing them is not at all difficult - even an inexperienced housewife can handle this task.
Cooking features
Despite the fact that preparing a salad with rice and vegetables for the winter is not particularly difficult, there are several subtleties that should be taken into account:
- The quality of the products used to prepare the dish plays a big role, even if we're talking about about their preservation. For a salad, you need to choose the vegetable carefully, because if even one rotten tomato gets into the preparation, the entire preparation will be spoiled.
- Before using rice to prepare a salad, it is recommended to soak rice for at least half an hour, preferably an hour or even two. This way it will cook faster. It is not advisable to boil it first: it is better for it to be boiled in vegetable juice, soaking in the taste and aroma of vegetables.
- You can store rice and vegetable salad at room temperature, but it can only be closed in sterilized jars, closing with sterilized metal lids.
You can make a salad using several recipes so that you can choose the one that you and your loved ones will like best for the next season.
Classic recipe for rice salad with vegetables
- tomatoes – 3.5 kg;
- onions – 1 kg;
- carrots – 1 kg;
- sweet pepper – 1 kg;
- rice – 0.2 kg;
- salt – 40 g;
- sugar – 0.2 kg;
- vegetable oil – 0.3 l;
- apple cider vinegar (6%) – 100 ml.
Cooking method:
- Rinse the rice and pour cold water, leave to soak for an hour.
- Wash the vegetables.
- For tomatoes, cut off the stems and thick spots next to them. Cut each vegetable into 4–8 slices and grind through a meat grinder. You can grind them using a blender or food processor.
- Remove the seeds from the peppers and remove the membranes. Cut the pepper into small squares.
- Remove the skins from the onions and finely chop the onions with a knife. You can use a vegetable cutter.
- Peel the carrots, wash them, grate them on a coarse grater.
- Pour vegetable oil into a cauldron or thick-bottomed pan. Put peppers, onions and carrots in it, fry them for a quarter of an hour.
- Pour tomato puree into the cauldron, cover with a lid and simmer for 20 minutes.
- Add rice to vegetables and stir. Cook for a quarter of an hour.
- Add salt, sugar, vinegar, boil for another 10 minutes and place in sterilized jars.
- Roll up the jars, turn them over, let them cool without covering them.
The salad prepared according to this recipe lasts all winter without spoiling, even if the room temperature rises to 24 degrees. When you want to treat yourself to rice with vegetables, just open the jar and heat its contents. This side dish is universal, moreover, it can be eaten as an independent dish, which vegetarians will like and will help out during Lent.
Rice salad with zucchini and peppers
- rice – 0.2 kg;
- water – 0.5 l;
- sweet pepper – 1 kg;
- zucchini – 0.5 kg;
- tomatoes – 1 kg;
- vegetable oil – 0.2 l;
- table vinegar – 50 ml;
- salt – 20 g;
- laurel leaves – 5 pcs.
Cooking method:
- Rinse the rice and boil until half cooked, without adding salt to the water.
- Remove the skin from the zucchini using a vegetable peeler. If they are young, immediately cut into small cubes measuring 1–1.5 cm. If the zucchini is more than 20 cm long, then cut it in half lengthwise, and, armed with a teaspoon or tablespoon (depending on the size of the zucchini), remove the seeds, only then chop the pulp.
- Wash the peppers, cut each one in half, remove the seeds, removing them along with the “tail”. Cut into narrow, short strips. The salad will look beautiful if you use peppers of different colors.
- Wash the tomatoes, remove the stems. Make a cross-shaped cut on the opposite side with a sharp knife. Boil water, place tomatoes in it, blanch them for 2-3 minutes. Use a special spoon with holes to allow water to drain and place in cold water to cool down. Remove the skin. Cut each tomato into 4 parts, cut off the seal in the place where the stalk was.
- Pour oil into the bottom of a cauldron, cauldron or thick-bottomed pan, put all the vegetables there and simmer everything together for half an hour.
- Add rice to the vegetables, add salt, add bay leaves, continue to simmer for another 15 minutes.
- Pour in the vinegar, simmer for another 5 minutes, start putting it in clean jars that should have been sterilized beforehand.
- Roll up the lids, place the jars upside down, cover with a woolen blanket, leave for a day or even more - the jars should cool completely.
- Remove the blanket, turn the jars upside down and store them.
This salad turns out quite juicy, it will appeal to everyone who likes zucchini, especially since in winter they are quite expensive.
Salad with rice and cabbage
- tomatoes – 2.5 kg;
- rice – 0.25 kg;
- sweet pepper – 0.5 kg;
- hot chilli pepper – 50 g;
- onions – 0.5 kg;
- winter white cabbage – 0.5 kg;
- carrots – 0.5 kg;
- vegetable oil – 0.25 l;
- salt – 40 g;
- sugar – 0.2 kg;
- apple cider vinegar – 100 ml.
Cooking method:
- After washing the rice, soak it for an hour or boil until half cooked.
- Wash the tomatoes, scald them with boiling water so that the skin cracks and becomes easy to remove, and peel.
- Grind the tomato pulp in a blender or in any other way convenient for you. If you don’t have kitchen equipment, you can even rub them through a sieve - this method is more troublesome, but no less effective.
- Wash sweet and hot peppers. Remove the seeds. Cut each pepper into 4-6 pieces lengthwise and cut into strips. This applies to both sweet and hot peppers. The latter needs to be cut very thin, but the sweet pepper straws should be 2–3 mm wide.
- Peel the onions. Cut each into 4 pieces and cut into thin strips (quarters of rings).
- Grate the peeled, washed carrots to Korean salads. If you don’t have such a grater, you can cut the carrots into thin strips by hand.
- Finely chop the cabbage. It should be about the same size as an onion straw.
- Pour the oil and tomato mixture into a large casserole dish, put it on the fire, and simmer for 10 minutes after boiling.
- Place the rest of the vegetables in the stewpot and simmer them for half an hour.
- Add salt, sugar, rice, continue to cook the snack for 15 minutes.
- Pour in vinegar, stir, simmer for another 5 minutes and place in prepared jars.
After the salad has cooled, it can be placed in the pantry or other place where preparations for the winter are stored. Special conditions This salad does not require storage. The taste of the salad is a little unusual, but at the same time very pleasant. If you like cabbage, then you will probably like it.
Rice salad with eggplant
- eggplants – 1 kg;
- rice – 0.2 kg;
- bell pepper – 1 kg;
- tomatoes – 0.5 kg;
- carrots – 0.3 kg;
- onions – 0.3 kg;
- salt – 60 g;
- vegetable oil – 0.18 l;
- table vinegar (9 percent) – 80 ml.
Cooking method:
- Soak the rice in cool water for an hour.
- Cut the eggplants in half, add salt, using half the salt specified in the recipe, leave for 2 hours, then shake off the salt, rinse the vegetables in running water, dry and, without peeling, cut into small cubes.
- Cut the bell pepper lengthwise into 2 parts to make it easier to remove the seeds. Remove the seeds. Cut the pepper itself into squares or strips, depending on which shape in the salad you think is more appetizing.
- Chop the onion in the same way, first freeing it from the husk.
- Grate the carrots. It is better to use a grater for Korean salads, but you can also use a regular one.
- Peel the tomatoes. It will be easier to do this if you first pour boiling water over them or lower them into boiling water for a couple of minutes. After the tomatoes are peeled, they should be cut into small cups.
- Pour oil into the bottom of the cauldron, add onions and carrots, fry a little (5-10 minutes).
- Add the eggplants and fry them too for 10 minutes.
- Add tomatoes, peppers and simmer the vegetables under the lid for 20 minutes.
- Add rice, salt, continue cooking the dish, stirring occasionally, for 20 minutes.
- Pour in the vinegar, stir and cook for a couple more minutes. Place into sterilized jars. Cover them with sterilized metal lids.
Rice salad with eggplant is a delicious and satisfying appetizer. If desired, you can add a little garlic to it - about 5 minutes before the dish is ready.
Vegetable salad with rice and beans
- rice – 0.2 kg;
- beans – 0.2 kg;
- tomatoes – 3 kg;
- sweet pepper – 1 kg;
- onions – 1 kg;
- carrots – 1 kg;
- garlic – 1 head;
- burning Bell pepper– 20 g;
- sugar – 0.2 kg;
- salt – 60 g;
- vegetable oil – 250 ml.
- table vinegar (9 percent) – 100 ml.
Cooking method:
- Sort beans and rice, soak in cool water in advance: beans for 5-6 hours, rice for an hour.
- Wash and peel the vegetables. You need to remove the skin from tomatoes and remove the seeds from peppers.
- Grind the tomato pulp.
- Finely grate the carrots. Ideally, you should use a Korean salad grater.
- Cut the pepper (both bitter and sweet) into strips.
- Cut the onion into half rings.
- Crush the garlic with a garlic squeezer.
- Boil the rice and beans separately from each other until half cooked.
- Fry vegetables, except tomatoes, in boiling oil for 10 minutes.
- Add tomato pulp and vinegar. Simmer the vegetables for another 10 minutes.
- Add beans to the vegetables, boil for another 15 minutes, add rice and cook everything together for another 10 minutes.
- Salt, add sugar and garlic. After simmering for another 5 minutes, place in sterilized jars.
- Seal the jars with metal lids. When cool, store in a cool place.
Cooked according to this recipe The salad is especially satisfying and healthy, because it contains quite a lot of vegetable protein.
Rice and vegetable salads are one of the most practical preparations for the winter. They can replace an appetizer, a side dish, or be used as an independent dish with high nutritional value.
For a long time, since the times of perestroika, they entered our lives winter preparations with rice. In winter, you open such a jar, and you can serve it either cold or warm it up as a side dish for meat or fish. I won’t discover America if I suggest you prepare a salad with rice for the winter, which my mother has been preparing for many years in a row.
Despite the simple proportions and the most common ingredients, it turns out to be a very tasty and satisfying salad. It turns out like 2 in 1: lecho and stuffed peppers in a jar!
In the recipe for a salad with rice for the winter, I used seasonal ground tomatoes of the cream variety, they are inexpensive, but they don’t taste good either, so I added all the vinegar according to the recipe. If you use more acidic salad varieties of tomatoes, first add half the amount of vinegar, then taste the salad. Salad with rice for the winter should not be sour.
Ingredients:
- 3 kg tomatoes
- 1 cup rice
- 1 kg sweet pepper
- 1 kg carrots
- 1 kg onion
- 400 g vegetable oil
- 100 g sugar
- 100 ml. vinegar 9%
- 2 heaped tablespoons salt
Output: 6 liters
*Glass 250 ml.
*The weight of peeled and prepared vegetables is indicated.
How to close a salad with rice for the winter:
First of all, let's prepare and cut vegetables. Wash the bell pepper, remove the seeds, and cut into strips.
Peel the carrots and grate them on a coarse grater.
We also peel the onion and cut it into cubes.
We pass the tomatoes through a meat grinder, or chop them using a food processor. The most convenient way is to immediately roll them into the pan in which we will prepare our vegetable salad.
Add salt, sugar, and vegetable oil to the twisted tomatoes.
Stir the contents of the pan with a spoon, cover with a lid and place on the stove. Bring the tomatoes to a boil and cook for 5-7 minutes.
Now add all the chopped vegetables to the pan with the boiling tomato mass: bell peppers, onions, and carrots. Stir and bring to a boil again.
When our future salad boils, add dry rice, mix and simmer over low heat for 30 minutes until the rice is ready.
5 minutes before the end of cooking the salad, add vinegar.
Place the hot vegetable salad with rice in dry, sterile jars. Important: if you are preparing a full portion, do not immediately remove the salad from the stove, but reduce the heat to low. This way, when you fill the last jars with salad, the salad will remain hot.
We roll up the jars with the blank, turn it over and wrap it in a blanket until it cools completely.
Salad with rice for the winter is not only tasty, but also very filling.
Ideal with any side dish, meat, fish and even just with bread, it will be very tasty!
Salads with rice for the winter - delicious recipes
From this article you will learn:
Salad with rice for the winter - recipe with tomatoes and bell peppers
- Option #1
Ingredients:
- 500 g rice
- 1 kg. tomatoes
- 1 kg. bell pepper
- 1 kg. Luke
- 1 kg carrots
- 0.5 l. vegetable oil
- 50 g sea salt
- 30 g sugar
- 6 tbsp. l. vinegar 9%
- Ground black pepper, paprika
Preparation:
- soak.
- Peel the carrots and grate on a coarse grater.
- Add oil to a thick-bottomed pan and simmer the carrots for 15 minutes. Peel and cut the onion into cubes, add to the carrots. Fry together for another 15 minutes.
- Remove the seeds from the pepper and cut into cubes. Add to stewed vegetables and cook for 15 minutes. Chop the tomatoes and add to the carrots, onions and peppers. Simmer for another 15 minutes.
- Mix the vegetables thoroughly, add soaked rice, salt, sugar, vinegar, black pepper and paprika. Cook for 15 minutes.
- Place the salad while hot in sterilized jars and cover with boiled lids. Turn the jars over and wrap until cool.
Rice salad with vegetables for the winter
- Option No. 2
Ingredients:
- 1 kg sweet pepper,
- 3 kg of red tomatoes (can be replaced with tomato paste – 200-300g),
- 0.5 kg of onions,
- 0.5 kg carrots,
- 300g vegetable oil,
- 1 tbsp. l.sugar,
- 6h. l. salt.
Preparation:
- Chop everything, put it in an enamel pan, add vegetable oil, salt and sugar.
- Bring everything to a boil and simmer for 30 minutes. on low heat.
- Wash 1 tbsp. rice and add to vegetable mixture.
- Continue cooking, stirring, for another 30 minutes.
- Place in sterile jars, roll up and cool under a blanket without turning the jars over.
Note. For greater spiciness, you can add a little vinegar to the mixture before placing in jars or to taste
Salad with rice for the winter - video recipe
Prepare these delicious salads with rice for the winter according to our recipes and share your reviews and suggestions!