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 classic salad with rice for the winter. 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 into the pan tomato juice, salt, sugar and washed rice. Having set the fire to minimum, put the pan and simmer for an hour, and to prevent the salad from burning, it must be stirred.
Place the finished salad in sterilized jars. 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 cooked.
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, simmer for 5-10 minutes, and place in 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 be infused 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 seaming, 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.
Delicious preparations can be prepared from ordinary vegetables and rice cereals. These homemade canned foods will be a good addition to your diet in the winter. A hearty snack can be served as a second course for a home-cooked dinner, or taken with you outdoors, on the road or to work. The calorie content of canned rice with vegetables with the addition of vegetable oil is approximately 200 kcal/100 g.
Delicious rice with vegetables in jars for the winter (tomatoes, peppers, onions, carrots)
The technology for preparing rice with vegetables for the winter is simple and does not require expensive ingredients, especially during the vegetable harvesting season.
Cooking time: 1 hour 30 minutes
Quantity: 7 servings
Ingredients
- Carrots: 500 g
- Onions: 500 g
- Tomatoes: 2 kg
- Raw rice: 1 tbsp.
- Sweet pepper: 500 g
- Sugar: 75 g
- Salt: 1 tbsp. l.
- Sunflower oil: 250 ml
- Vinegar: 50 ml
Cooking instructions
Once completely cooled, move to the pantry or cellar. Rice with vegetables is ready for the winter.
Vegetable preparation with rice and zucchini
To prepare homemade rice and zucchini for the winter you will need (weight indicated for unpeeled vegetables):
- zucchini - 2.5-2.8 kg;
- ripe tomatoes - 1.2 kg;
- carrots - 1.3 kg;
- onion - 1.2 kg;
- rice - 320-350 g;
- oil - 220 ml;
- salt - 80 g;
- sugar - 100 g;
- garlic to taste;
- vinegar - 50 ml (9%).
Vegetables for harvesting must be selected very carefully; they must be ripe, but without signs of spoilage.
What to do:
- Wash the zucchini, peel, remove the seeds and cut into pieces. Young fruits with immature seeds and delicate skin do not need to be peeled.
- Peel the onions, finely chop with a knife or chop using a food processor.
- Wash the carrots well. Peel and grate on a coarse-tooth grater, you can use a food processor.
- Wash the tomatoes. They can also be grated or minced in a meat grinder.
- Take a spacious pan, its volume should be at least 5 liters. Place onions, zucchini and carrots in it. Pour in the tomato mixture and oil. Add salt, sugar. Cover the container with a lid. Place on the stove and bring to a boil.
- Simmer the vegetables over moderate heat for about half an hour, remembering to stir.
- Sort and rinse the rice. After this, put it in a saucepan.
- Cook the mixture until the cereal is ready while stirring. This usually takes about 20 minutes.
- Peel the required number of garlic cloves. Press them directly into the vegetable and rice mixture.
- Pour in vinegar and stir. Without removing from the heat, place the salad into jars. The indicated amount yields about 4.5 liters.
- Place the jars filled with salad in a container for sterilization and cover with lids.
- Sterilize for about 20 minutes after the water boils, and roll up immediately.
After rolling the cans, turn them over, wrap them in a warm blanket and keep them until they cool.
With cabbage
Very tasty home preparation obtained with the addition of white cabbage. For it you need:
- cabbage - 5 kg;
- ripe tomato - 5 kg;
- long rice - 1 kg;
- sugar - 200 g;
- oils - 0.4 l;
- salt - 60 g;
- hot pepper pod;
- vinegar - 100 ml (9%).
How to cook:
- Sort through the grains. Remove stones and foreign matter. Wash and cook until done.
- Shred the cabbage into strips.
- Cut the tomatoes into cubes.
- Place vegetables in a large saucepan. Season with salt and pepper, add oil.
- Cook after boiling for 40 minutes.
- Place the cooked rice into the total mass and pour in the vinegar, add hot pepper to taste.
- Simmer for another 10 minutes.
- Place the finished salad immediately into jars. Roll them up with lids.
- Leave the jars upside down under a blanket until they cool completely.
To store such a salad in an apartment, it should be additionally sterilized.
Original recipe - rice with vegetables and mackerel for the winter
For a tasty and original salad for the winter you will need:
- frozen mackerel - 1.5 kg;
- rice – 300 g;
- ripe tomatoes - 1.5 kg;
- carrots - 1.0 kg;
- sweet pepper - 0.5 kg;
- onion - 0.5 kg;
- oil - 180 ml;
- sugar - 60;
- vinegar - 50 ml;
- salt - 30 g;
- spices as desired.
How to preserve:
- Defrost the fish, clean it, boil for 20 minutes in salted water. Cool, remove all the seeds. Break the mackerel into small pieces by hand.
- Rinse the rice in several waters and boil until half cooked.
- Remove the seeds from the washed peppers and cut the fruits into rings.
- Wash the carrots, peel and grate.
- Chop the onions into half rings.
- Place the tomatoes in boiling water, after a minute transfer them to ice water and remove the skin. Cut out a space from the stalk and finely chop the pulp with a knife.
- Place all the vegetables, tomato mass in a saucepan, add salt, sugar and add oil.
- Cook the contents over low heat. Cooking time is half an hour.
- Add fish, rice, pepper and spices to taste to the vegetable mixture, pour in vinegar. Continue cooking for another 10 minutes.
- Without removing from the heat, pour the boiling mixture into jars and seal the lids. Turn over. Cover with a warm blanket and keep it like this until it cools completely.
Vegetable salad with rice for the winter without sterilization
For very delicious salad from rice and vegetables for the winter you need:
- ripe tomatoes - 3.0 kg;
- onion – 1.0 kg;
- bell pepper – 1.0 kg;
- carrots - 1.0 kg;
- sugar - 200 g;
- oil - 300 ml;
- round rice - 200 g;
- salt - 100 g.
Step by step process:
- Wash the tomatoes, dry them, cut into slices.
- Chop the peeled carrots into strips.
- Cut the onions and peppers into half rings.
- Heat oil in a large saucepan, add salt and sugar. Add prepared vegetables in batches.
- Heat to a boil and simmer for 10 minutes.
- Add the raw rice and simmer everything together for about 20 minutes until the cereal is ready.
- Place the hot salad into jars and roll them up. Keep upside down under a blanket until completely cool.
The following tips will help you prepare salads with rice for the winter:
- Rice should always be sorted and washed thoroughly with water.
- The cereal should not be overcooked; it is advisable that it remains slightly damp. The rice will be ready while the jars are cooling.
In order for the rice salad to last all winter and not “explode”, you must follow the recipes exactly and not change the cooking technology.
For a long time, since the time of perestroika, winter preparations with rice have entered our lives. 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 the bank!
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 boiling tomato mixture: bell pepper, 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.
Rice with vegetables is hearty and healthy dish, which can be served as a side dish or as a complete snack. To save time and money on buying expensive vegetables in winter, you can prepare a salad with rice for the winter. This appetizer is not difficult to prepare, but you need to know some cooking features.
To prepare a salad with rice, you need to choose the right products and carefully prepare the container for preservation.
It is best to use steamed rice for salads, as it retains its shape even after prolonged stewing. If used regular rice, then it is recommended to soak it in advance for 1 hour or more in cold water to remove any remaining starch. Then the rice should be boiled until half cooked. There is no need to boil the cereal; the rice will be ready when stewed in vegetable juice.
Next, you will need to prepare the vegetables according to the recipe. You need to choose benign fruits without the slightest signs of spoilage, since one single rotten tomato can completely ruin the entire batch of salad.
Salad is usually prepared without sterilization in boiling water. In order for it to be stored well, it will be necessary to carefully prepare the container - wash and sterilize with any in a convenient way. Then the vegetable mass, which has just been removed from the stove, is laid out in still hot jars. After which the jars are covered with sterile lids and immediately sealed.
To ensure good preservation, you need to slowly cool the container with the salad. Having rolled up the jar, turn it over and place it on the lid. After everything, all prepared jars are tightly wrapped with something warm, for example, old blankets. You can get canned food only after a day.
Interesting facts: In Asian countries, 70% of the diet is rice. So, in Japan, the verb “to eat” and the word “rice” are denoted by one hieroglyph. And in China, the name of meals literally translates to “rice in the morning,” “rice in the afternoon,” and “rice in the evening.”
Salad with rice for the winter “Tourist’s Breakfast”
One of the salad options is called “Tourist’s Breakfast”, since the taste of the preparation is reminiscent of well-known canned food produced industrially.
- 200 gr. rice;
- 1 kg of tomatoes;
- 500 gr. bell pepper;
- 500 gr. onions;
- 20 gr. salt;
- 40 gr. Sahara;
- 100 ml vegetable oil;
- 80 ml table vinegar (9%).
Wash the rice, changing the water several times. Then fill the cereal with fresh water and leave for one hour. We thoroughly wash and clean the vegetables.
Chop the onion into thin slices. Remove the skins from the tomatoes. To do this, you need to immerse them in boiling water for a minute, and then remove them using a slotted spoon and immediately lower them into a container with cold water. After this, the peel can be removed very easily. After this, cut the tomatoes into small cubes, trying to remove all the seeds. Remove the seeds from the pepper and cut into small squares.
Take a cauldron or a saucepan with a thick bottom, put it on the fire and pour in vegetable oil. Place the onion in hot oil and fry, stirring occasionally for about 10 minutes. Then add the tomato pieces and simmer. The tomatoes will release a lot of juice and the mixture will become quite runny. At this point, add the rice from which the water has been drained and simmer over low heat with the lid closed for about 15 minutes.
Next, add pepper to the tomato-rice mixture and continue simmering for about half an hour. Stir occasionally to prevent the vegetables from burning. Salt, add sugar and pour in vinegar. After this, simmer for another five minutes. Then we put the snack into sterile jars and immediately seal the container hermetically. We put the jars on the lids and wrap them in warm clothes. A day later we take it out and put it away for storage.
- 2 kg of green tomatoes;
- 500 gr. carrots;
- 500 gr. onions;
- 500 gr. sweet pepper;
- 1 cup long grain rice;
- 5 tablespoons of sugar (we collect sand without a slide);
- 2 tablespoons salt;
- 50 ml vinegar (9%);
- 350 ml vegetable oil.
Wash the rice, add boiling water and leave for two hours. We clean all the vegetables and wash them thoroughly.
Cut the tomatoes into slices. Finely chop the onion, cut the pepper into thin strips, and it is best to chop the carrots using a grater.
Place the vegetables and prepared rice in a large saucepan, add salt and sugar, and season with vegetable oil. Put the pan on the fire.
Advice! If desired, you can add spices to the salad - a few bay leaves, allspice and hot pepper.
Cook after boiling for 40 minutes, stirring occasionally during the simmering process. Then pour in the vinegar, stir and turn off the heat. We pack the hot mass into sterile jars and seal it hermetically. Let cool by turning it upside down and wrapping it in warm clothes. After a day, we remove the jars and send them for storage.
Salad with bell pepper and rice
Rice salad is an appetizing and tasty appetizer.
- 1 cup rice;
- 3 cups tomatoes;
- 1 kg bell pepper;
- 1 kg carrots;
- 1 kg of onion;
- 3 tablespoons salt;
- 1 glass of sugar;
- 300 ml vegetable oil;
- 5 bay leaves;
- 5-6 peas of allspice.
We wash the vegetables and peel them. Cut the tomatoes into halves of rings, removing the stem. It is best to grate the carrots, but you can cut them into thin circles; cut the peppers into small squares. Chop the onion finely.
Place all the vegetables in a saucepan, add salt and sugar. You can pepper it. Add vegetable oil and place on low heat. Bring to a boil and cook on low heat for 40 minutes. Add bay leaves, peppercorns and vinegar. Stir and continue cooking for another five minutes. Then we pack the hot vegetable mass into sterile jars and immediately close them with hermetically boiled lids. Leave to cool completely under the fur coat.
Winter salad with cabbage and rice
Rice salad is great for dietary nutrition. It contains few calories but is rich in fiber.
- 600 gr. cabbage;
- 500 gr. tomatoes;
- 200 gr. carrots;
- 1 large onion;
- 1 large bell pepper;
- 100 gr. rice;
- 50 ml refined oil;
- 25 gr. Sahara;
- 30 gr. salt;
- a pinch of ground black pepper;
- 60 ml table vinegar (9%).
Let's prepare all the vegetables. Finely chop the cabbage, cut the bell pepper into thin strips, and the onion into quarters of rings. Peel the tomatoes and cut into cubes. Boil the rice in advance until half cooked. The grains should still be a little hard.
Mix vegetables with sugar, salt and pepper. Add vegetable oil. Simmer in a saucepan for 20 minutes after boiling. Then add the rice and continue simmering for another 15-20 minutes. At the end, add vinegar and turn off the heat. Pour the hot salad into sterilized jars and seal tightly. Cool under the “fur coat”, placing the jars upside down until they cool completely.
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!