Making delicious salads with vegetables and rice for the winter - step-by-step recipes. Universal preparation for the winter: salad with rice and tomatoes

17.10.2019

For several years in a row I have closed salad with rice for the winter. I like him for several reasons. Firstly, it turns out very tasty and is usually eaten in the first two months of winter. Secondly, it can serve as a snack or a separate dish. As students, when we came running after classes, we immediately opened the jar, heated it and ate it with bread. Thirdly, even a city dweller can find all the ingredients for this snack. autumn season. In general, tasty, satisfying and not expensive.

As always, it can be prepared with or without sterilization. We'll look at that too.

The composition also varies slightly, but the meaning of the salad remains the same - stew rice with vegetables. Of course, there are nuances, for example, how to cook cereal so that it does not turn into porridge. Let's talk about everything in order.

It is very important that all the vegetables in the appetizer are well cooked, otherwise the jar may swell.

I'll start with simple recipe, where we will not use vinegar and sterilize salad jars. And we have two ways.

You don't have to use acid at all for canning, as written in this recipe. But in this case, the preparations need to be eaten within the next month.
Or you can add citric acid at the end of cooking the snack at the rate of 1 tsp. for 5 liters of salad.

Ingredients:

2 kg tomatoes,
0.5 kg sweet pepper,
0.4 kg of onion,
0.4 kg carrots,
standing oil – 250 ml,
100 g granulated sugar,
salt – 1.5 tbsp. (to taste)
100 g rice (steamed or for pilaf),
ground chili pepper – 1 tsp.

Wash the tomatoes and cut out all substandard areas. We twist them through a meat grinder using the middle rack. This way they will be crushed and not choked.

We wash the peppers and remove the core.

We take a saucepan with a volume of 4.5-5 liters and pour our tomato mass into it.

Place on low heat and wait for it to boil. During this time, grate the carrots on a coarse grater. Add it to the boiled tomatoes and simmer for 15 minutes under a closed lid.

Cut the pepper into thin slices.

Cut the onion into half rings 0.5 cm wide. Add pieces of pepper and onion to the carrots stewed in tomato juice.

Cover with a lid and simmer for another 18 minutes.

Add red pepper, salt and sugar. Pour a glass of vegetable oil. Stir and boil.

Pour in a measured amount of rice and simmer for half an hour under a closed lid.

Turn off the heat and, without removing the cauldron from the stove, fill the sterilized jars.

Roll up the lids. We create a “fur coat” for natural sterilization with internal heat.

A very tasty recipe for rice salad with zucchini in a slow cooker (You'll lick your fingers)

For canning in small portions, you can use a slow cooker. The only limitation is that it has a small bowl volume. And several kilograms, even of chopped vegetables, may not fit in it.

For 3 0.5 liter jars we will need:

rice - 1 multi-cup,
1 carrot,
bell pepper– 200 g,
600 g young zucchini,
3 garlic cloves,
5 tomatoes,
onion – 1 pc.,
15-20 g salt,
2 tbsp. granulated sugar,
0.5 tsp. ground black pepper,
100 ml. vegetable oil,
30 ml. vinegar 9%.

We rinse the cereal and pour it into the multicooker bowl. Fill it with water at the rate of 1 to 5.

Turn on the “Pasta” or “Pilaf” mode and cook until half cooked. I timed half of the time that the program set. So I get 12 minutes.

Remove the cereal from the bowl, cool with cool water and strain.

During this time, we will chop the vegetables.

Chop the onion very finely. Cut the zucchini into cubes, approximately 1.5 cm wide. You don’t have to peel the zucchini if they are still young.

Cut the bell pepper into thin strips.

Shred carrots on a grater for Korean salads.

Remove the skin from the tomato.

Several ways to do this. You can scald them with boiling water and scoop out the pulp with a spoon. But there is another very convenient way- cut the tomato not lengthwise, as we are used to, but across it. And grate the pulp on a coarse grater, so the skin will remain in your hands, and the pulp will remain in the plate.

Grind all three cloves of garlic through a press.

Set the multicooker to “Frying” mode for 18 minutes. Pour vegetable oil into it and fry the onions. Its time is about 5 minutes.

Then add the grated carrots and wait another 13 minutes.

Now add zucchini cubes, tomatoes, peppers. Add salt, sugar and pepper. Mix.

Close the multicooker and set the “Stew” mode for 60 minutes. If your menu is on English, then look for the word “Stew”.

After 30 minutes, add rice and garlic.

5 minutes before the end of cooking, add vinegar.

Then we wait for the multicooker to signal the end of the program. And immediately compact the salad into sterile jars.

Cover with boiled lids and set the containers to sterilize.

Place a napkin on the bottom of the multicooker bowl and place the jars.

Fill with hot water, which we boil in advance in an electric kettle. Add to the level when the water reaches just above the middle of the jar.

Place the bowl in the multicooker and select the “Steam” or “Steam” mode. After boiling, sterilize for 12-15 minutes.

Then we carefully take out our salad and seal it with lids.

By the way, I recently wrote about. There is also a recipe with rice.

A simple recipe with tomato paste (juice) “Tourist’s Breakfast”

Here we will use tomato juice. You can buy it in a store or make it yourself. If you take a store-bought one, then read the ingredients, there should be nothing extra there except tomato paste, water, salt, sugar and citric acid.

By the way, if you don’t have juice on hand, make it yourself. For 1.5 liters boiled water dilute 500 g of tomato paste. Makes an excellent dressing for this salad.

Ingredients:

rice – 1 glass,
1 liter of tomato juice,
0.5 tbsp. 9% vinegar,
12 tbsp. Sahara,
400 ml. sunflower oil,
1.5 tbsp. salt,
onion – 1 kg,
carrots – 0.9 kg,
pepper – 0.9 kg.

We take a container in which we will cook the salad. There are a lot of products, so you need a container with a volume of at least 5 liters.
Mix sugar, salt, vinegar and oil in a saucepan. We put it on high heat and let the marinade boil.

Chop the carrots and place them in the marinade for 5 minutes.

Finely chop the onion and simmer with carrots for another 5 minutes. Add finely chopped pepper.

Now pour in 1 liter of tomato juice or diluted tomato paste.

Wash the rice, add water 1 to 2, boil for 10 minutes until half cooked. This is necessary so that it does not turn into mush. We will also stew it with vegetables.

Add it to the vegetable mixture and mix. Cook for 25 minutes.

Place it in sterile jars.

The output was 6 jars.

Another interesting and detailed recipe for rice salad “Tourist's Breakfast”. I have selected it for you in video format to make it more clear.

After all, it’s better to see once than to hear 100 times, as our grandmothers said.

As you can see, the cooking process and ingredient composition are similar everywhere. All you have to do is choose the one that suits your products best.

Winter vegetable salad with rice and eggplant

Oh, these little blue ones! How many of them have we already prepared: , . In general, it’s a great vegetable! Today still in rice salad let's add.

Ingredients:

eggplants – 0.9 kg,
2 kg tomatoes,
onion - 0.5 kg,
carrots - 0.5 kg,
bell pepper - 0.5 kg,
1 glass of rice,
salt – 50 g,
sugar – 100 g,
vinegar 9% - 50 ml,
a glass of vegetable oil.

Cut the tomatoes into 4 parts. If you have large fruits, then there will be more segments.

We take bell pepper different colors, clean and cut into strips.

We do not peel the eggplants, but immediately cut them into cubes.

Shred the carrots on the coarse side of a grater.

Chop the onion into half rings.

Pour vegetable oil into the frying pan, turn on high heat and add pieces of onion and carrots. Fry for 5 minutes. Add tomatoes, pepper, salt, sugar and cook for 10 minutes.

Then add the eggplants. Reduce the heat on the stove and cover the pan with a lid.

We wash the rice, drain the water and add it to the vegetable mixture. Cook for 30 minutes.

Pour in the prepared amount of vinegar. Add flavor with salt and sugar. And simmer for another 10 minutes.

Close in clean jars. From the specified amount of ingredients, 7 half-liters were obtained.

How to prepare a snack with cabbage and vinegar at home

Another salad with rice for the winter is prepared with cabbage. For me, this is ideal for soup dressing.

Ingredients:

0.6 kg white cabbage,
0.5 kg tomato,
0.2 kg carrots,
onion – 1 pc.,
bell pepper – 1 pc.,
120 g rice,
55 g sunflower oil,
25 g sugar – 1 tbsp. without a slide,
30 g salt – 1 tbsp. with a slide,
60 ml vinegar – 3 tbsp.

Finely chop the cabbage. To do this you need to take a wide, sharp knife. Some housewives have adapted to cutting a head of cabbage with a vegetable peeler. By the way, the straw turns out just what you need.

Chop the carrots on a coarse grater and add them to the cabbage.

We cut the onions in any order and add them to the carrots.

We clean the pepper and cut it into strips, about 7 mm wide. And also into a common bowl.

Remove the skin from the tomato. We make cross-shaped cuts and pour boiling water over the fruits for 2 minutes. Then transfer to cold water and cool.

Cut the pulp into cubes. We send it to the cabbage. Add sugar and salt there.

Pour vegetable oil into a frying pan and heat it. Add the vegetable mixture and simmer until soft.

Wash the rice cold water. She will become cloudy. Then drain it and transfer the cereal into a ladle.
Pour boiling water from the kettle (1 to 2). Cook for 10 minutes.

Place it in the pan with the cabbage. Close the lid and simmer for 15 minutes, then pour in the vinegar. During this time we will prepare the jars. They need to be washed and sterilized well.

Fill the jars tightly with the stew mixture, not reaching 1 centimeter to the edge.

Quickly cover with a lid, seal and turn over. And we send it “under the fur coat.”

How to make a salad with rice, tomatoes and bell peppers

If we made the very first recipe without vinegar, now I propose to repeat almost the same steps, but with the addition of acid. I believe that it still needs to be preserved so that pathogenic anaerobic bacteria do not develop. And the canned food itself lasted longer.

Ingredients:

1.5 kg tomato,
0.5 kg red sweet pepper,
0.5 kg carrots,
0.5 kg of onion,
100 g granulated sugar,
35 g salt,
125 ml sunflower oil,
125 g rice,
4 tbsp. 9% vinegar.

The cereal was soaked for half an hour.

We chop the tomatoes with a blender, it seems to me that this is faster.

Cut the peeled pepper halves into strips. Coarsely chop the carrots and cut the onions into cubes.

Pour oil into a cauldron. It will heat up a little and we will lower the onion pieces. Fry for 10 minutes, then add the carrots and simmer for another 10 minutes.

Pour in the bell pepper and fry for 10 minutes, then pour in the tomato mass.

Pour in the rice, which has been squeezed out of excess moisture in advance.

Add salt and sugar. Stir and simmer for 40 minutes on low heat.

Five minutes before the end of cooking, add garlic and vinegar.

Place in sterile jars. Just as usual, we turn the jars over and put them “under the fur coat”. Let them cool down.

And now a tip on how not to turn this salad into porridge: either soak the rice before cooking or cook until half cooked.

Salad with rice has become a lifesaver for many of my friends. Someone adds it to vegetable stew, someone in the soup. We just like to warm it up a little and eat it as a side dish. I think that this is just a universal preparation. Which turns out to be very nutritious and tasty.

Canning for the winter has long gained popularity among our housewives, because it allows us to significantly diversify the winter diet with fruits, vegetables and other goodies. However, unlike everyday dishes, there are some tricks in their preparation, as well as special recipes that you should not deviate from. However, each housewife has her own cooking methods and delicious salads in the "piggy bank".

One such dish is a rice dish cooked with vegetables. To create this winter dish, there are various recipes - classic and original, and they all find their admirers. Treat your loved ones to one of them too.

Classical

Classic salad recipes involve preparing a standard set of vegetables (tomatoes, peppers and onions) and rice with the addition of preservative onions. Juicy and bright ingredients of the dish will add taste and originality, and rice will add satiety. This dish can be used as an additive to soups or eaten as an independent side dish.

We will need:

Ripe tomatoes – 4 kg;
Salt – 2 tbsp;
Sugar – 200 grams;
Bulgarian colored pepper – 1 kg;
Onion – 1 kg;
Carrots - 1 kg;
Rice – 1 glass;
Sunflower oil – 300 ml;
Apple vinegar – 100 ml.

Preparation:

Wash the tomatoes thoroughly, scald with boiling water, and then remove the skin. In this case, it can be easily removed. After this, grind the tomatoes with a blender or through a meat grinder;
We wash the carrots, remove the skin with a vegetable peeler, then chop them on a fine grater;
Wash the pepper well, cut it open and remove the seeds and core. Then cut into cubes;
Peel the onion and cut into medium cubes;
Fill the rice with water. Let it brew for 60 minutes;
Heat up the cauldron or “duckpot” and add sunflower oil, then fry the peppers, onions, carrots. Don’t forget to stir, otherwise, when the salad with rice burns, it will acquire a tasteless bitterness. Add 1/3 cup of water and simmer for 20 minutes;
Then pour in the minced tomato and simmer again for the same number of minutes. Don't forget sugar and salt. The latter, by the way, can be put not 200 grams, but less, according to your desire;
Now it’s the turn of the rice, add it to the vegetables. Soaked cereal will cook faster, so 25 minutes will be enough;
About 10 minutes before turning off, pour in apple cider vinegar(6%), mix;
The salad with rice for the winter is already ready, put it in treated jars, then roll up the lids. Afterwards, it is advisable to send the containers “upside down” to “rest” in a warm blanket, so as not to swell.

Salads with rice yield about 4.5 liters.

With zucchini

Recipes for winter dishes with rice mainly involve vegetables, but the ingredients may vary. In this version of the salad, in addition to standard tomatoes and bell peppers, there are also ripe zucchini, adding juiciness and satiety to the dish. Fans of this vegetable will appreciate recipes containing it. So, to prepare this salad for the winter with rice, we will need:

Multi-colored bell pepper – 1 kg;
Zucchini – 0.5 kg;
Sugar – 0.5 cups;
Rice – 1 glass;
Sunflower oil – 200 ml;
Tomatoes – 1 kg;
Vinegar (9%) – 50 grams;
Salt – 1 tbsp;
Bay leaves – 5 pieces.

Preparation:

Wash the pepper pods, dry them and cut them in half. Separate the stalk and remove the core with seeds. Then cut into small strips;
We wash the zucchini and remove the skin with a vegetable peeler, thanks to this there will be little waste, and the shape of the vegetable will not be disturbed. If the fruit is very large, remove the seeds. Cut the pulp into medium slices;
Wash the tomatoes well and remove the skin. The easiest way to do this is to scald it with boiling water for half a minute. Then cut the pulp into pieces or grind through a meat grinder;
Boil the rice until half cooked;
Pour oil into a large thick saucepan or “duckpot”, heat it up and add all the vegetables. Simmer until half cooked. After about half an hour, add rice, pepper and bay leaves, as well as salt. Reduce the intensity of the burner, close the lid and wait until the vegetables and rice become soft. Don’t forget to stir periodically to avoid burning and rancidity in the salad;
Before the end of the heat treatment, add vinegar to the salad for the winter and mix;
Let's prepare the jars and lids in advance - rinse and sterilize well;
We place the prepared salads with rice for the winter in containers and roll them up. We send it to cool under the blanket upside down.

At the exit we will get about 2.5 liters of the finished dish.

With cabbage and rice

This dish has a different name among housewives; it is also called one of the variants lazy cabbage rolls. However, this is only the name, because to prepare these salads with rice for the winter, you will have to work a little and forget about laziness for a while. But in cold weather you can get prepared salads at any time and enjoy the rich taste and aroma of the food.

So, to create a salad you will need:

Sweet red tomatoes – 5 kg;
Multi-colored bell pepper – 1 kg;
Onions – 1 kg;
Cabbage (winter variety) – 1 kg;
Sweet carrots – 1 kg;
Sunflower oil – 2 cups;
Salt – 4 tbsp;
Sugar – 2 cups;
Rice – 0.5 kg;
Apple vinegar (6%) 200 grams;
Hot pepper – 1/2 pod.

Preparation:

Wash the tomatoes well, remove the skin after scalding. Then cut the pulp into cubes or grind in a meat grinder;
Wash the sweet pepper pods, cut them open and remove the seeds with the stalk and cut into thin strips;
It is better to use the lower part of cabbage, the “butt”, there are thinner leaves and no veins, so when cut it will look more aesthetically pleasing and taste more pleasant. Cut the cabbage into small thin strips;
We wash the carrots well, remove the skins and grate them into thin strips (for example, on a grater for Korean carrots);
Peel the onion and chop it into small pieces;
Wash the hot pepper, remove the seeds (otherwise it will be too bitter and spicy), chop very finely;
Pour oil, tomatoes into a wide cauldron and simmer for 20 minutes;
Add the rest of the vegetables there too. Stir and cook for another 40 minutes, reducing the burner intensity to low and closing the pan with a lid;
At the same time, boil the rice in a saucepan until soft;
Add rice, salt, sugar, mix and simmer for another 10 minutes, also covered;
Then add vinegar to the salad for the winter, let it boil and remove from heat;
Place in sterilized jars and screw on the lid.

The output is approximately 8 liters of the finished product.

Tip: Some recipes with similar ingredients do not require the addition of hot pepper. Therefore, if you want winter salads to be less spicy, you can not add it at all.

With eggplant and rice

All winter salads with rice have similar recipes, with slightly different ingredients. This version of the dish will appeal to lovers of eggplants or, as they are also popularly called, “little blue ones.” Any variety of vegetables is suitable for cooking, however, the riper they are, the better.

We will need:

Eggplants – 3 kg;
Tomatoes – 4 kg;
Bell pepper – 3 kg;
Onion – 2 kg;
Carrots 400 grams;
Whole garlic – 2 pieces;
Sunflower oil – 300 grams;
Salt – 100 grams;
Vinegar 9% - 150 grams;
Sugar – 150 grams;
Ground pepper – 0.5 tsp;
Hot pepper – ¼ pod.

Preparation:

We thoroughly wash the eggplants, peel the skins with a vegetable peeler, and remove large seeds. Cut the pulp into small slices;
Wash the bell peppers, cut them open and remove the core and seeds, then cut into thin strips;
Recipes for winter salads call for peeled tomatoes, so we wash them, scald them, and remove the skin. Finely chop or grind through a meat grinder until smooth;
Remove the peel from the onion, cut it in half lengthwise, then chop the halves into half rings;
Wash the carrots well, remove the skin and grate them. You can chop it in a blender (but not to a puree);
We peel the garlic into slices, press it through a press or three in a blender (or in a meat grinder);
With hot pepper we do the same thing as garlic, after removing the seeds;
Pour oil into the cauldron, add all the vegetables: tomato, sweet and bitter pepper, onion, eggplant, carrots and garlic. Simmer everything over low heat for about 40 minutes, add salt, ground pepper and sugar. 5 minutes before turning off, add vinegar and let it boil;
Pour ready-made winter salads with eggplants and rice into pre-sterilized jars and roll up the lids.
Then we send it to cool under the blanket, not forgetting to turn it upside down.

Winter salads according to this recipe yield about 8 liters.

With beans and rice

Recipes for winter preparations with rice do not necessarily involve combining them only with vegetables; sometimes a combination with other cereals or legumes, such as beans, is possible. Such salads are distinguished by their richness and original taste, which allows them to be consumed as an independent side dish.

We will need:

Onions – 1 kg;
Red tomatoes – 3 kg;
Sweet pepper – 1 kg;
Carrots – 800 grams;
Rice – 200 grams;
Beans – 200 grams;
Garlic – 1 head;
Hot pepper – ¼ pod;
Sugar – 200 grams;
Salt – 3 tbsp;
Oil – 0.5 l.

Preparation

As has already happened, we start with tomatoes. We wash and peel the skin after scalding, then grind the pulp with a knife, blender or meat grinder;
Wash the carrots thoroughly, remove the skin and grate on a thin long grater;
Free the onion from the husk and cut it into cubes or half rings as desired;
We also wash the bell pepper, dry it and remove the tasteless seeds. Then cut into strips. We do the same with bitters, but they should be cut very finely;
Peel and chop the garlic;
Soak the rice and beans for an hour and then boil until tender (separately, of course);
In a hot cauldron we fry all our vegetables: tomatoes, onions, carrots, sweet pepper. After 20 minutes, add hot pepper and garlic, as well as salt and sugar. Simmer for about half an hour, at the end add beans and rice, let simmer a little, then turn off.
Place the winter salad with beans and rice in prepared jars and roll up the lids. Place under a warm blanket to cool gradually.

The output is about 5 liters of finished food.

Any of the salads described above will be tastier if you slightly change the recipes, namely: do not stew the vegetables for eating, but fry them in oil until tender.

Salad with rice for the winter has its own characteristics for preserving vegetables. It’s already clear that the salad contains and other ingredients change depending on the family’s preference for certain vegetables.

Such recipes indicate the wide possibilities of home canning. Preparation has two positive trends: at any time you can open a jar, the contents of which will serve as a side dish for cooked meat.

Or take the jar with you on a hike, open the lid, and in front of you is a ready-made second course.

Delicious winter salad recipe with rice - “Tourist’s Breakfast” with vegetables

Find out a simple recipe for preparing rice and vegetables in jars.

Ingredients:

Tomatoes – 1.5 kg
Pepper – 1 kg
Carrots – 0.5 kg
Onion - 0.5 kg
Rice - 150 g
Garlic - 1 head
Vegetable oil - 200 ml
Salt - 1 tbsp. spoon
Sugar - 100 g
Vinegar 9% – 60 ml

Preparation:

We pass the washed tomatoes through a meat grinder with a fine grid.

Peel the onion.

Cut the onion into small pieces.

Cut the peeled peppers into strips.

Grate the carrots on a fine grater.

Place the missed tomatoes in a cauldron or saucepan.

Add 200 ml of odorless vegetable oil to the tomatoes.

Mix well and put on fire.

In the meantime, wash the rice well and pour boiling water over it.

Cover with a plate and leave for 10 minutes. After 10 minutes, add water.

Add to the boiling tomatoes: onions, carrots, peppers. Mix everything and bring to a boil.

As soon as it boils, add rice here. Mix well and bring to a boil again.

And when everything comes to a boil, turn the heat down, cover with a lid and, stirring occasionally, cook for 35 minutes.

10 minutes before the end of cooking, add: squeezed garlic, salt, sugar and vinegar. Mix everything and finish cooking.

We take sterilized half-liter jars and fill them with salad through a funnel.

We fill the jars to the very top.

Then we roll it up with a seaming wrench.

We got 6 half-liter jars.

We wrap the jars and leave them until they cool. There is no need to turn the jars over. This salad with rice can be used as an independent dish or as a dressing for soup.

Salad with rice and vegetables for the winter

Ingredients:

1 kg - onion
300 ml - vegetable oil
carrots - 1 kg
2 kg - sweet pepper
3 kg - tomatoes
400 g - rice
100 g - sugar
2 tbsp. spoons of vinegar 9%
salt - to taste

Preparation of the recipe - Salad with rice:

Wash the carrots, peel and grate on a coarse grater.
Peel the onion and cut into half rings.
Peel the sweet pepper and cut into slices.
Wash the tomatoes, dry and cut into slices.
Rinse the rice, changing the water until it becomes clear.
Heat oil in a cauldron and fry the onion until golden brown. Add carrots, stir and fry for 5 minutes. Add pepper and fry for 5 minutes. Add tomatoes, add a little salt and simmer for another 10 minutes.
Add rice, stir and simmer over low heat for 15 minutes. Add sugar, vinegar, salt to taste and simmer for 5 minutes.
Sterilize jars and lids in advance. Place the hot salad in jars and roll up. Turn the jars over, wrap them and leave until completely cool.

Vegetable salad with rice for the winter (sterilization)

Ingredients:

tomatoes - 1 kg
sweet pepper - 1 kg
carrots - 1 kg
onion - 1 kg

Preparation:

Cut all the ingredients into strips, fry all the vegetables separately in sunflower oil.

Combine all the fried vegetables together and add 1 cup of raw washed rice. Mix everything carefully and put it in jars.

At 0.5 liter jar add 1 teaspoon of salt and sterilize for 1 hour. Then roll up the lids.

Salad with rice for the winter - a delicious recipe with tomatoes through a meat grinder

Ingredients:

4 kg - tomatoes
2 kg - bell pepper
onion - 2 kg
2 kg - carrots
vegetable oil - 2 cups
2 cups pre-soaked rice
1 glass - sugar
120 g - salt

Preparation:

Pass the tomatoes through a meat grinder.
Cut the pepper into strips.
Finely chop the onion.
Grate the carrots.
Mix all vegetables and cook for 20 minutes.
Add butter, rice, sugar, salt and cook for another 20 minutes.
Place into jars and screw on the lids.

Salad with rice for the winter and with eggplants

Ingredients (glass volume 250 ml):

2.5 kg – tomato
1.5 kg - eggplant
1 kg - pepper
0.75 kg - onions
0.75 kg carrots
1 cup - rice (not steamed, preferably with long grains)
vegetable oil - 1 cup
2 tbsp. spoons of salt
5 tbsp. spoons of sugar
100 ml - vinegar 9%

Preparing the recipe:

The vegetables should already be washed and the seeds removed from the bell pepper. Cut the eggplants into 2 cm pieces and bake them in the oven. Pour a little vegetable oil onto a baking sheet and place the eggplant pieces. Preheat the oven to 200 degrees and bake the eggplants until cooked (15 to 30 minutes).

While the eggplants are baking, prepare the carrots and cut them into small pieces.

We cut the pepper into strips, but not small ones, and send it to the carrots.

Dice the onion and add it to the carrots and pepper.

Pour the remaining vegetable oil into the pan and pour in the prepared vegetables: onions, carrots and bell peppers.

Place the pan on the fire and simmer the vegetables for 15 - 20 minutes until they become soft.

Salad with rice for the winter and with the addition of zucchini - delicious video recipe

You will get a very satisfying and delicious dish. A dish with the meaning: The stick is a lifesaver, it’s easy to understand - open and eat! Try it!

Salad with rice for the winter and with cabbage - video recipe

You looked and recognized one of the best dishes cabbage with rice for the winter, which saves the hostess when guests are on the doorstep: Open and eat!

Remembering the storage of food for the winter along with the pleasure of aromatic compote, the thought comes to mind about how labor-intensive this process is. Preparing a salad with rice for the winter will not be difficult for even the youngest housewife.

The salad includes vegetables familiar to everyone from childhood: peppers, onions, carrots, tomatoes. Over the years, housewives have come up with a lot of variations of this dish: from the most simple salads, to savory, spicy dishes.

Rice is a universal product that we add to sweet dishes, soups, porridges and salads. Any rice will work for our salad, but long-grain rice has a more aesthetic appearance. ready dish. In addition, rice acts as an absorbent, removing harmful substances and taking care of your figure.

The juice from pink tomatoes is more tender. You can also use tomatoes to “color” our salad yellow or orange, puzzling your friends!

How to prepare a salad with rice for the winter - 15 varieties

An ordinary salad with homemade rice will be an excellent addition to your usual winter diet.

Ingredients:

Sugar - 100 gr.
Salt - 2 tbsp. l
Vegetable oil - 200 gr.
Tomatoes - 3 kg
Carrots - 0.5 kg
Salad pepper - 700 gr.
Hot pepper - 1 pc.
Onion - 1 kg
Long grain rice - 1.5 tbsp.
Vinegar - 100 gr.

Preparation:

Wash the peeled vegetables. Chop the tomatoes, boil, add salt, add sugar and cook for 10 minutes.
Cut the onion into rings, grate the carrots, chop the pepper into cubes.
Add carrots, onions and peppers to the tomatoes.
Add rice scalded with boiling water and simmer for another 25 minutes. Then pour in vinegar, stir, put in jars, and roll up.
With such yummy food, you are guaranteed a well-fed winter!

Often in winter, during a feast, you want something spicy and familiar. In this case, a rice salad with zucchini and hot pepper will help you out.

Ingredients:

Sugar - 100 gr.
Salt - 1 tbsp.
Vegetable oil - 100 gr.
Zucchini - 1 kg
Tomatoes - 700 gr.
Carrots - 500 gr.
Pepper - 500 gr.
Onion - 500 gr.
Rice - 400 gr.
Hot pepper - 1-3 pcs.
Garlic - 2 heads

Preparation:

Blanch the tomatoes and remove the skin. Peel the carrots and chop them large. We clean the zucchini and remove the seeds. Grind carrots, tomatoes, zucchini into puree in a blender or meat grinder. Chop the peppers nicely and wash the rice.

Fry the peppers, pour in the puree. Add salt, sugar, garlic and simmer for 37-40 minutes until cooked.

Pour boiling water over the jars and fill with salad.

It is more advisable to cook salad with rice for the winter in a wide saucepan with a thick bottom. This will help avoid burning.

Love the aroma of spices: bay leaf hic, cloves? Then this magic is just for you.

Ingredients:

Sugar - 4 tbsp.
Salt - 3 tbsp.
Vegetable oil -
Zucchini - 1 kg
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 0.5 kg
Rice - 300 gr.
Black pepper, peas - 10 pcs.
Allspice, peas - 10 pcs.
Bay leaf - 5 pcs.
Cloves - 10 buds
Vinegar 9% - up to 250 ml

Preparation:

Let's start preparing the salad by preparing the vegetables. We clean all the vegetables. If you come across old zucchini, cut off the skin and clean out the seeds - this will make the salad more tender. Carrots must be grated.

Place all the vegetables in a saucepan and simmer for an hour over low heat. Add the washed rice and simmer for another half hour, add vinegar and stir.

Place the finished salad in jars, sterilize for 20 minutes and seal with lids, preferably screw ones.

The output will be approximately five liters of fragrant, tender winter salad with rice.

There is almost no vinegar in this salad. Salad is a very delicate lifesaver for every housewife.

Ingredients:

Sugar - 1 tbsp.
Salt - 2 tbsp.
Vegetable oil - 500 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp.
Vinegar - 1 tbsp.

Preparation:

Soak the rice overnight or simply boil it until half cooked. Pour oil into a cauldron, add salt/sugar and bring to a boil. Place the chopped onion and grated carrots in a cauldron, mix and simmer for ten minutes. Add peppers, tomatoes and cook again for 10 minutes. Add rice, simmer for 15 minutes. After adding vinegar, simmer the salad for another 7-10 minutes and put it in prepared jars. Place the closed salad in the cellar after cooling.

Perhaps the easiest to prepare of all the recipes presented. But simplicity does not detract from its taste, and you can see this for yourself.

Ingredients:

Sugar - a third of a spoon
Salt - half a spoon
Vegetable oil - 100 gr.
Tomatoes - 600 gr.
Carrots - 200 gr.
Pepper - 200 gr.
Onion - 200 gr.
Rice - a third of a glass

Preparation:

Prepare the vegetables: peel, wash. Cut carrots and peppers into strips, onions into half rings, tomatoes into cubes.

Heat 100 grams of oil and fry the prepared vegetables (peppers, onions, carrots) in it for 20 minutes.

Wash the rice and add to the seasoning. We also send salt, sugar, and tomatoes there. We wait until the rice is ready and put it in jars. After the cans have cooled, we lower them into the basement.

A wonderful salad with rice for the winter of the classic type. It's simple to prepare, but the taste of this dish is irresistible.

Ingredients:

Sugar - 1 tbsp.
Salt - 1 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.

Preparation:

Chop carrots and tomatoes and grind them in a blender. Chop the onion, pepper and fry in hot oil. Pour tomato juice, salt, sugar and washed rice into the pan. Having set the heat to minimum, put the pan and simmer for an hour, and to prevent the salad from burning, you need to stir it.

Place the finished salad in sterilized jars. We roll up the lids and place them on a shelf in the cellar.

This salad is spicy and sweet and is a piquant addition to your winter table!

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 0.5 l
Tomatoes - 3 kg
Carrots - 1 kg
Sweet pepper - 6 pcs.
Hot pepper - 2 pcs.
Onion - 1 kg
Rice - 1 tbsp.
Vinegar essence - 1 tbsp.

Preparation:

Peel the onion, wash it and finely chop it. Chop the peppers, grate the carrots, and chop the tomatoes. Rinse the rice clean.

Pour half a liter of oil into the pan, fry the onion, add carrots and fry again (12 minutes).

Place tomatoes, rice and pepper, salt, sugar in a pan and simmer for 40 minutes. Add a spoonful of vinegar essence and after five minutes put the salad into jars for later rolling.

Have a nice feast!

Vegetables for salad should be juicy and crispy, but not watery. This way, you will not have excess moisture, which will distort the taste of the dish.

The salad is simply made for a snack. It's so simple - open the jar and the table is set!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 200 ml
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1.5 kg
Hot red pepper - 3-5 pcs.
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 2-4 heads
Spices - to taste

Preparation:

We choose vegetables at the market: the juiciest and most beautiful, not wrinkled. We clean and wash them. Dry the vegetables on a paper towel and cut into strips, onions into half rings, and carrots can be grated.

Place hot pepper, garlic and salt in a blender and chop.

Fry vegetables in boiling oil: carrots, onions, peppers. Add salt, sugar, chopped pepper and garlic, spices. Add washed rice and simmer for 35 minutes until all ingredients are ready.

We put our salad in prepared jars and send it to a cool place until winter.

Classic, easy to prepare, salad with rice for the winter. Even those who are a rare guest in the kitchen can cook it, just be friends with a knife and love to eat delicious food!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp.
Vegetable oil - 250 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp. (500 gr.)
Vinegar - 3-4 tbsp. l.

Preparation:

Grind the tomatoes and carrots in a meat grinder, finely chop the peppers and onions. Pour everything into large saucepan, to make stirring more convenient, and put it on gas.

While the vegetables are boiling, wash the rice and pour it into the pan. Add salt, sugar and a glass of butter. Mix our salad well and cook for 40-50 minutes.

Pour vinegar into the almost finished salad, boil for 5-10 minutes, and put into ready-made jars.

You won’t get tired of preparing this salad with rice for the winter every year. It is juicy and pleasantly sweet in taste.

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 250 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.
Vinegar - 3 tbsp. l.

Preparation:

Grind the tomatoes for juice. Dice the remaining vegetables. Cook the rice until done.

Place vegetables and rice in a saucepan, add juice, oil, salt and sugar. Simmer over low heat for 50 minutes. At the end of cooking, you may have doubts about the taste, salt and sugar, but as a result the salad will infuse and your guests will be impressed by your culinary abilities for a long time.

Sterilization will not steam, but will concentrate everything taste qualities ingredients.

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 1.5 tbsp.
Vinegar - 4 tbsp.

Preparation:

Let's prepare the vegetables. Cut the sweet pepper into strips, grate the carrots on a coarse grater, chop the onion into half rings, and pass the tomatoes through a meat grinder.

Place a saucepan on the fire, pour in tomato juice, add onions, peppers, carrots, vegetable oil and cook for 45 minutes. When the vegetable mixture is boiled, add rice, sugar, salt and cook for half an hour, at the end add vinegar.

Place the salad in jars, twist and sterilize for 20 minutes.

The salad is ready, all you have to do is wait for winter!

What is original about this salad is the primary processing. Unlike most recipes, in this salad each vegetable is pre-fried separately.

Ingredients:

Sugar - 200 gr
Salt - 3 tbsp.
Vegetable oil - 0.7 l (less possible)
Zucchini - 0.7-1.2 kg
Tomatoes - 3.2 kg
Carrots - 700 gr.
Pepper - 1.5 kg
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 1(2) heads (to taste)
Spices - any of your choice (rosemary, basil, black and allspice, bay leaf, cloves)

Preparation:

Soak the rice in warm water for 4-8 hours.
Take the necessary vegetables, peel and chop them, placing each in a separate bowl.
Pour oil into a frying pan with high sides and bring it to a boil. Add carrots, fry, remove with a slotted spoon into a saucepan with a thick bottom. Do the same with peppers, carrots, and garlic.
Tomatoes need to be washed, cut and ground for juice. Pour into the pan with vegetables. Rinse the rice thoroughly and add to the pan. Sprinkle with salt, sugar, spices and mix thoroughly.
Stirring constantly, simmer the salad for 25-30 minutes.
We sterilize the jars with lids and put the salad in them. We twist the jars and cover them with old towels.

For winter planting, it is better to take medium-ripe, elastic zucchini. It is better to remove seeds from zucchini.

Salad with rice for the winter - zucchini

Everyone knows and loves squash caviar, but squash salad with rice for the winter will exceed all expectations!

Ingredients:

Sugar - 4 tbsp.
Salt - to taste
Vegetable oil - 100 gr.
Zucchini - 3 kg
Tomatoes - 3 kg
Pepper - 3 kg
Carrots - 1 kg
Onion - 500 gr.
Rice - 500 gr.
Garlic - head
Spices - to taste

Preparation:

Cut the zucchini into cubes. Chop the pepper, onion, and grate the carrots.

Boil the rice until half cooked, rinse under running water.

Pour boiling water over the tomatoes, peel them, chop them with a blender or meat grinder and put them on the fire in a stainless saucepan.

Add crushed garlic, salt, sugar, vegetable oil and boil for about five minutes.

Add vegetables to the marinade and cook for 15-20 minutes. Add the rice, mix thoroughly and simmer for 45 minutes over low heat.

Place the salad in prepared, sterilized jars and wrap until completely cool (overnight).

The salad is ready, have a nice gathering!

A hearty and delicious way to feed the family. The taste is reminiscent of summer vegetable pilaf.

Ingredients:

Salt - to taste
Vegetable oil - 500 ml
Tomato juice - 2 l
Carrots - 500 gr.
Pepper - 2.5 kg
Onion - 500 gr.
Long grain rice - 1 tbsp.

Preparation:

Place peeled, washed and chopped vegetables in different bowls. Fry the onion. Boil rice, rinse in cold water. Boil tomato juice for 5 minutes, add salt. Fry the vegetables, pour in salted tomato juice, add rice and simmer for 25 minutes until the rice is cooked. Place the salad in jars, cover with a blanket, and leave for a day.

When going on a hike, you must have a “Tourist’s Breakfast” salad with rice in your backpack.

Ingredients:

Vinegar - half a glass
Sugar - 1 glass
Salt - 1.5 tbsp. l.
Vegetable oil- 400 ml
Carrots - 1 kg
Onion - 1 kg
Paprika (salad pepper) - 1 kg
Tomatoes - 1 liter of juice or 1 kg of tomatoes
Rice - 1 glass

Preparation:

We are preparing to prepare our “Tourist's Breakfast” salad: chop all the vegetables, putting them in separate bowls. Cook the rice until half cooked, rinse in cold water.

Take a large stainless saucepan of 6-8 liters, pour vinegar and oil into it.

Place the pan on the stove, add salt, sugar and boil for 5 minutes over low heat.

Ingredients

To prepare a vegetable salad with rice for the winter you will need:

fresh tomatoes - 0.5 kg;

onions - 0.5 kg;

carrots - 400 g;

sweet bell pepper - 0.5 kg;

rice (cereals) - 100 g;

rock salt - 1 tbsp. l. (without slide);

sugar - 100 g;

refined vegetable oil - 100 g;

vinegar 9% - 1-1.5 tbsp. l.

Cooking steps

Rinse the rice, add cold water (1:2) and boil for 5-7 minutes. Rinse the rice with cold water.

Place diced fresh tomatoes in a multicooker bowl (or saucepan).

Add sweet bell peppers and onions cut into small cubes here.

Grate the carrots on a coarse grater and add to the bowl (or pan) along with the prepared rice.

Next, add salt and sugar, pour in vegetable oil.

Mix the salad. If you cook vegetable salad with rice in a slow cooker, set the “Stew” program for 1 hour. Cook until the end of the program with the lid closed. If in a saucepan, simmer the salad over low heat under a covered lid for 45-50 minutes from the moment it boils. During the cooking process (both in the slow cooker and in the pan), carefully stir the salad several times. 10 minutes before cooking, add vinegar.

Place the salad in sterilized jars and cover with boiled lids.

Turn the jars with the most delicious vegetable salad with rice prepared for the winter over and wrap until completely cool. This preparation is perfectly stored at room temperature in a dark place.

Bon appetit!