Vegetable appetizer with rice for the winter recipe. An appetizer with rice for the winter - and a salad, and a hearty side dish, and an independent dish

Step by step recipes cooking a salad with rice for the winter with the addition of garlic, herbs, eggplant and zucchini

2018-07-20 Rida Khasanova

Grade
prescription

2481

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

9 gr.

75 kcal.

Option 1: Classic Winter Rice Salad Recipe

Preparing delicious vegetable salads with rice for the winter means providing for the whole family ready-made snacks in winter. No need to buy expensive off-season vegetables, cut and mix. Just open a jar of ready-made salad and serve with any dish. According to classic recipes, such an appetizer includes peppers, a lot of tomatoes, onions and carrots. You can add eggplant, zucchini or hot peppers Chile. Rice groats entered into vegetable stew semi-cooked or soaked. It is possible to stew rice together with raw vegetables. Then all the ingredients will reach readiness at the same time. As a preservative, citric acid, apple or table vinegar is used.

Ingredients:

• three kilograms of ripe tomatoes;
• one by one bell pepper and turnip onions;
• 0.7 kg of carrots;
• a glass of rice cereal;
• 0.5 cups of granulated sugar;
• 250 milliliters of sunflower oil;
• 2.5 tablespoons of apple cider vinegar;
• 2.5 st. tablespoons of coarse salt.

Step-by-step recipe for salad with rice for the winter

Clean and rinse all vegetables for the recipe. Use only ripe quality specimens. Choose volumetric enamel pan, cut vegetables into it. It is very convenient here to use a food processor or a powerful blender chopper. If there is no such technique at hand, cut the tomatoes, peppers and onions with a knife. And pass the carrots through a grater.

Add sugar and salt to vegetables. Stir. Start simmering the mass on low heat.

Rinse the rice groats. Pour over vegetables. Pour in sunflower oil. Stir. Simmer until all ingredients are ready. Be sure to stir the mass to avoid burning.

At the end of the stew, taste the salad. Add apple cider vinegar. Stir well so that the acid disperses throughout the mass of the salad. It is important that if the tomatoes are sour, you will need a little less than 2.5 tablespoons of vinegar.

After three minutes of stewing, pack the finished salad in sterilized jars. Cover with sterilized lids. Roll it up tight right there. For 15 minutes, put the jars upside down, cover with a towel. So the lids are additionally treated with boiling water. And then turn over and wait for natural cooling.

One of the most important rules preparing a delicious winter salad - use only ripe tomatoes. Their sauce is rich and flavorful. The exception is recipes from green or brown tomatoes. If desired, cranberries can be included in the list of ingredients for this salad. Enough handful of berries to make classic recipe individual and unique.

Option 2: A quick recipe for a salad with rice for the winter

A food processor, replacing tomatoes with tomato paste, and pre-boiled rice will help prepare the salad faster. Simple Secrets quick snack.

Ingredients:

• 350 gr. tomato paste(or tomato juice);
• 1 kilogram onion and carrots;
• 1-2 chili peppers;
• about 120 gr. Sahara;
• 250 gr. boiled rice;
• 2 tbsp. l. rock salt;
• 2-2.5 st. l. vinegar 6%;
• a glass of sunflower oil.

How to quickly prepare a salad with rice for the winter

Rinse under running water all vegetables. Peel onions and carrots. Run through a food processor with the appropriate attachment for thin cut. Chili peppers do not need to be cut.

Put the sliced ​​\u200b\u200band chili in a saucepan, preferably enameled. Fill with tomato paste. It turns out delicious if you take tomato paste or juice own production from domestic tomatoes. Stir.

Simmer until the vegetables are soft. Add rice, sugar, salt and oil. Mix everything. Simmer for about 10 more minutes. Add vinegar. Stir again.

Pack the blank in sterilized jars. Cover with lids, immediately cork for storage. As soon as the banks cool down at room temperature, keep them cool.

If desired, remove the chili pepper from the finished salad. It is not necessary to put it in jars, because it has already given all its aromas and tastes to the sauce.

Option 3: Vegetable salad with rice, garlic and herbs for the winter

It is possible and even necessary to seal vitamins in a jar before winter. Make a winter salad with rice, garlic and herbs. You will provide the family not only with a delicious snack, but also with prevention from viral diseases.

Ingredients:

• 2.5 kg of tomatoes;
• about 100 gr. garlic;
• a large bunch of fresh parsley;
• 0.5 cups of rice;
• 1 kg of onion;
• 2 kg of rice;
• two st. l. apple cider vinegar;
• 60-70 milliliters vegetable oil;
• salt and sugar to taste.

How to cook

Rinse rice. Soak the cereal in warm water. Leave it to swell.

Clean and wash vegetables. Cut the tomatoes, onions and peppers into thin slices or slices. Garlic is better to skip through the press. If young heads of garlic are used, they can also be chopped. Place everything in a suitable sized bowl.

Start stewing vegetables with the addition of vegetable oil. Cook over low heat.

After boiling, add the swollen rice (without water). Sprinkle in a tablespoon of sugar and salt. Stir. Simmer until the ingredients are soft.

Rinse the parsley, pat dry. Chop up the leaves. Enter into the salad in a saucepan. Add vinegar. Stir. Taste it. Now you can add some salt or sugar. Stir again.

It remains only to spread the salad in sterilized containers, seal and wait for cooling. Keep the workpiece in a cool place.

Sugar is also introduced into any salad with acid. Best Taste snacks - sweet and sour.

Option 4: Salad with rice and zucchini for the winter

Use young zucchini or zucchini for the recipe. Interestingly, the latter can not be peeled, their skin is soft and very delicate in taste.

Ingredients:

• 500-600 gr. squash;
• 2 kg of tomatoes;
• 1 kg turnip onion;
• taste ground pepper and rock salt;
• 0.5 cups of vegetable oil;
• a little sugar;
• 2 incomplete teaspoons of citric acid;
• 120 gr. dry rice.

Step by step recipe

Rinse rice, put to boil. When the grains are almost ready, rinse the grits cold water. Drain all liquid.

Prepare vegetables. Rinse, cleanse of everything superfluous. Cut the zucchini, tomatoes and onions into thin slices. Transfer to a cooking pot.

Put on low fire. Boil until boiling. Be sure to stir. Add vegetable oil. When the vegetable pieces are soft, add the rice. Sprinkle salt, a little ground pepper, 2-3 tablespoons of sugar. Stir.

After a couple of minutes, add citric acid. Stir. Boil for another minute to disperse the acid throughout the salad.

Without removing the pans from the stove, spread the salad mass in sterilized jars. Now seal tightly with lids.

Since lettuce jars are not further sterilized, it is important to use clean, heat- or steam-treated jars and lids. That's the only way to ensure long storage blanks.

Option 5: Salad with rice and eggplant for the winter

This recipe is a little long, because eggplants should be carefully processed. They should not be bitter in a salad. To do this, vegetables are blanched and kept in salt water.

Ingredients:

• 2.5 kg of red tomatoes;
• 2-3 eggplants;
• 1.5 kg of turnip onion;
• the same amount of Bulgarian pepper;
• 470 g carrots;
• 0.5 cups of rice;
• 2 tbsp. l. salt;
• the same amount of sugar;
• 0.5 cups of vegetable oil;
• 2.5 st. spoons of apple cider vinegar.

How to cook

Rinse all vegetables, peel. Cut the eggplant into pieces. Immerse in a vat of salt water. Hold for half an hour. Then squeeze the pieces out of the moisture. Dry additionally for paper towels. Cut the eggplant not very finely, but thinly. Also chop onions, peppers and carrots. For the latter, take a grater.

Set the rice to cook separately.

Put the vegetables in one bowl for stewing. Add oils. Simmer while stirring.

Rinse the rice, let all the broth and water drain. Transfer the grits to the vegetables when they are already soft. Season with salt, sugar. Stir. Simmer for another 7-10 minutes over low heat.

Add apple cider vinegar. Taste the mass. Add more salt or sugar if needed. Mix well again.

Sort by banks. Stopper.

To know which recipe was used for a particular jar of the workpiece, make inscriptions on the jars. For this, special stickers or pieces of paper tape are used. So you will know which recipe is useful for the following blanks.

Bon appetit!

For several years in a row, I close 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 act as an appetizer or a separate dish. When we were students, running after class, we immediately opened a jar, warmed it up and ate it with bread. Thirdly, even a city dweller can find all the products for this snack in the autumn season. In general, tasty, satisfying and not expensive.

As always, it can be prepared with or without sterilization. We will consider this 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 cereals so that they do 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 won't use vinegar and lettuce jar sterilization. And we have two ways.

1. You can choose not to use acid for preservation at all, as described in this recipe. But in this case, the blanks need to be eaten in the next month.
2. Can you add citric acid at the end of cooking snacks at the rate of 1 tsp. for 5 liters of salad.

Ingredients:

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

My tomatoes and cut out all substandard places. We twist them through a meat grinder using the middle grate. So they will be crushed, and not choke.

We wash the peppers and get rid of the middle.

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

We put on slow heating and wait for boiling. During this time, grate the carrots on coarse grater. Add it to 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. Pour the slices of pepper and onion to the carrots stewed in tomato juice.

Cover with a lid and cook for another 18 minutes.

Add red pepper and salt with sugar. Pour a glass of vegetable oil. Mix and boil.

Pour the 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 by internal heat.

A delicious recipe for rice salad with zucchini in a slow cooker (You will lick your fingers)

For conservation in small portions you can use a multicooker. The only limitation is that it has a small volume of the bowl. And a few kilograms, even chopped vegetables, may not fit in it.

For 3 cans of 0.5 l we need:

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

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

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

We take out the cereal from the bowl, cool with cool water and filter.

During this time, cut the vegetables.

Chop the onion very finely. Cut the zucchini into cubes, about 1.5 cm wide. Zucchini can not be peeled if they are still young.

Bulgarian pepper cut into thin strips.

Shred carrots on a grater for Korean salads.

Remove the skin from the tomato.

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

Grind all three cloves of garlic through a press.

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

Then add grated carrots and wait another 13 minutes.

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

We close the multicooker and set the "Extinguishing" mode for 60 minutes. If you have a menu English language, then look for the word "Stew".

After 30 minutes, spread the rice and garlic.

5 minutes before the end of cooking, pour in the vinegar.

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

We cover with boiled lids and set the containers to be sterilized.

We put a napkin on the bottom of the multicooker bowl and expose the jars.

We fill hot water, which we boil in advance in an electric kettle. Top up until the water reaches just above the middle of the jar.

We put the bowl in the slow cooker and select the "Steam" or "Steam" mode. After boiling, sterilize for 12-15 minutes.

Then carefully take out our salad and cork with lids.

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

A simple recipe with tomato paste (juice) "Tourist Breakfast"

Here we will use tomato juice. You can buy it at the store or make your own. If you take the store, then read the composition, there should not be anything superfluous, except for 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. It turns out great gas station for this salad.

Ingredients:

• rice - 1 cup,
• 1 liter tomato juice
• 0.5 st. 9% vinegar,
• 12 st. 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.

Shred the carrots and send them to 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.

We wash the rice, fill it with water 1 to 2, boil for 10 minutes until half cooked. This is necessary so that it does not turn into porridge. After all, we will still stew it with vegetables.

We spread it to the vegetable mass and mix. Cook for 25 minutes.

We lay it out in sterile jars.

The output was 6 jars.

Another interesting and detailed recipe rice salad "Breakfast of the tourist". I picked it up for you in video format to make it more understandable.

After all, it is better to see once than to hear 100 times, as our grandmothers used to say.

As you can see, everywhere the cooking process and ingredient composition similar. You just have to choose the one that is more suitable for the products.

Winter vegetable salad with rice and eggplant

Oh those blue ones! How many of them we have already prepared:,. In general, a vegetable at least where! Today still in rice salad add.

Ingredients:

• eggplant - 0.9 kg,
• 2 kg tomato,
• onion - 0.5 kg,
• carrots - 0.5 kg,
• bell pepper - 0.5 kg,
• 1 cup 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 parts of the slices.

Take bell pepper different colors, clean and cut into strips.

Eggplants do not clean, but immediately cut into cubes.

Shred the carrots on the large side of the grater.

We chop the onion into half rings.

Pour vegetable oil into a frying pan, turn on high heat and lay out pieces of onion and carrots. Fry for 5 minutes. We introduce tomatoes, pepper, salt, sugar and cook for 10 minutes.

Then lay out the eggplant. Turn the heat down on the stove and cover the pot with a lid.

We wash the rice, decante the water and spread it to the vegetable mass. We cook 30 minutes.

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

We close in clean jars. From the indicated amount of ingredients, 7 half-liters were obtained.

How to cook a snack with cabbage and vinegar at home

Another salad with rice for the winter is prepared with cabbage. For me, it is perfect option for soup dressing.

Ingredients:

• 0.6 kg of white cabbage,
• 0.5 kg tomato,
• 0.2 kg carrots,
• onion - 1 pc.,
• Bulgarian 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 of vinegar - 3 tablespoons

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

Shred the carrots on a coarse grater and pour it over the cabbage.

We cut the bulbs in random order and send them to the carrots.

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

Remove the skin from the tomato. We make cruciform cuts and pour boiling water over the fruits for 2 minutes. Then we translate into cold water and chill.

We cut the pulp into cubes. We send to the cabbage. Pour sugar and salt there.

Pour vegetable oil into a frying pan and heat it. Posting vegetable mix and simmer until soft.

Wash rice with cold water. She gets dim. Then we drain it and transfer the cereal to the bucket.
Pour boiling water from the kettle (1 to 2). We cook 10 minutes.

We spread it to the cabbage in a pan. Close the lid and simmer for 15 minutes, then pour in the vinegar. During this time, prepare the banks. They need to be washed and sterilized well.

We fill the jars tightly with stew, not reaching 1 centimeter to the edge.

Cover quickly, seal and flip. And we send "under a 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 think that it is still needed in conservation so that pathogenic anaerobic bacteria do not develop. Yes, and the canned one stood longer.

Ingredients:

• 1.5 kg tomato,
• 0.5 kg red sweet pepper,
• 0.5 kg carrots,
• 0.5 kg of onion,
• 100 g of 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 it’s faster this way.

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

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

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

Pour the rice, which was previously squeezed out of excess moisture.

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

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

Put in sterile jars. Also, as usual, we turn the jars over and put them away “under a fur coat”. Let them cool down.

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

Salad with rice for many of my friends has become a lifesaver. Someone adds it to vegetable stew, someone in the soup. We love it just a little warm and eat as a side dish. I think it's simple universal blank. Which is very nutritious and delicious.

Canning for the winter has long gained popularity among our housewives, because it allows you to significantly diversify winter diet fruits, vegetables and other goodies. However, unlike everyday meals, there are some tricks in their preparation, as well as special recipes from which it is undesirable to deviate. However, each housewife has her own cooking methods and delicious salads in the piggy bank.

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

Classical

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

We will need:

• Ripe tomatoes - 4 kg;
• Salt - 2 tablespoons;
• Sugar - 200 grams;
• Bulgarian colored pepper - 1 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Rice - 1 cup;
• Sunflower oil - 300 ml;
• Apple cider vinegar - 100 ml.

Cooking:

1. Wash the tomatoes well, scald with boiling water, and then remove the skin. In this case, it can be easily removed. After that, grind the tomatoes with a blender or through a meat grinder;
2. We wash the carrots, remove the skin with a vegetable peeler, then chop on a thin grater;
3. Wash the pepper well, cut and clean the seeds and core. Then cut into cubes;
4. Peel the onion, cut into medium cubes;
5. Rice is poured with water. Let it brew for 60 minutes;
6. We heat the cauldron or ducklings, add sunflower oil, then fry peppers, onions, carrots. Do not forget to stir, otherwise, when burning, the salad with rice will acquire a tasteless bitterness. Add 1/3 cup of water and simmer for 20 minutes;
7. Then pour the minced tomato there, 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, at your request;
8. Now it's the turn of rice, add it to the vegetables. Soaked cereals will cook faster, so 25 minutes will be enough;
9. 10 minutes before turning off, pour Apple vinegar(6%), mix;
10. The salad with rice for the winter is already ready, we lay it out in processed jars, then roll it up with lids. After that, it is advisable to send it to “rest” in a warm blanket, after turning the containers “upside down” so as not to swell.

Salads with rice at the output are about 4.5 liters.

With zucchini

Recipes for a winter rice dish generally involve vegetables, but ingredients may vary. In this version of the salad, in addition to standard tomatoes and bell pepper, there are also ripe zucchini, adding juiciness and satiety to the dish. lovers this vegetable will appreciate the recipes with its content. So, to prepare this salad for the winter with rice, we need:

• Bulgarian pepper multi-colored - 1 kg;
• Zucchini - 0.5 kg;
• Sugar - 0.5 cups;
• Rice - 1 cup;
• Sunflower oil - 200 ml;
• Tomatoes - 1 kg;
• Vinegar (9%) - 50 grams;
• Salt - 1 tablespoon;
• Bay leaves - 5 pieces.

Cooking:

1. Wash the peppers, pat dry and cut in half. Separate the stalk and remove the core with seeds. Then cut into small strips;
2. We wash the zucchini, peel it with a vegetable peeler, thanks to this the waste will be small, 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;
3. Wash the tomatoes well and remove the skin from them. The easiest way to do this is to scald it with boiling water for half a minute. Then we cut the pulp into pieces or scroll through a meat grinder;
4. Boil rice until half cooked;
5. Pour oil into a large thick saucepan or "duckling pot", heat it up and add all the vegetables. Simmer until half cooked. After about half an hour, add rice, pepper and parsley, as well as salt there. Reduce the intensity of the burner, close the lid and wait until the vegetables and rice are soft. Do not forget to stir occasionally to avoid burning and rancidity in the salad;
6. Before the end heat treatment add vinegar to the salad for the winter and mix;
7. Prepare jars and lids in advance - rinse well and sterilize;
8. Lay out ready-made salads with rice for the winter in containers and roll up. We send to cool under the covers upside down.

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

With cabbage and rice

This dish among housewives has a different name, it is also called one of the options lazy cabbage rolls. However, this is only a name, because in order 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 the cold, you can get prepared salads at any time and enjoy the rich taste and aroma of food.

So, to create a salad you will need:

• Red sweet tomatoes - 5 kg;
• Multi-colored Bulgarian pepper - 1 kg;
• Onion - 1 kg;
• Cabbage (winter variety) - 1 kg;
• Sweet carrots - 1 kg;
• Sunflower oil - 2 cups;
• Salt - 4 tablespoons;
• Sugar - 2 cups;
• Rice - 0.5 kg;
• Apple cider vinegar (6%) 200 grams;
• Hot pepper - 1/2 pod.

Cooking:

1. Wash the tomatoes well, remove the skin after scalding. Then we cut the pulp into cubes or scroll in a meat grinder;
2. My sweet pepper pods, cut and take out the seeds with the stalk, cut into thin strips;
3. For cabbage, it is better to use the lower part, the “ass”, there is more thin leaves and there are no veins, so when cut it will look more aesthetically pleasing, and it will taste more pleasant. We plan the cabbage into small thin stripes;
4. We wash the carrots well, get rid of the skin and three on a grater into thin straws (for example, on a grater for Korean carrots);
5. We clean the onion and chop it into small pieces;
6. Rinse the hot pepper, remove the seeds (otherwise it will be too bitter and spicy), chop very finely;
7. Pour oil, tomatoes into a wide cauldron and simmer for 20 minutes;
8. Throw in the rest of the vegetables. Stir and cook for another 40 minutes, while the intensity of the burner must be reduced to a weak state, and the pan should be closed with a lid;
9. Along the way, boil the rice in a saucepan until soft;
10. Add rice, salt, sugar, mix and simmer for another 10 minutes also under the lid;
11. Then add vinegar to the salad for the winter, let it boil and remove from heat;
12. We lay out in sterilized jars, twist the lid.

The output is approximately 8 liters finished product.

Tip: Some recipes with a similar composition do not involve the addition of hot peppers. 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, slightly differing in the composition of the ingredients. This version of the dish will appeal to lovers of eggplant or, as they are also called in the common people, “blue ones”. Any variety of vegetables is suitable for cooking, however, the riper they are, the better.

We will need:

• Eggplant - 3 kg;
• Tomatoes - 4 kg;
• Bulgarian 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.

Cooking:

1. We thoroughly wash the eggplant, peel the skin with a vegetable peeler, remove large seeds. The pulp is cut into small slices;
2. Wash bell peppers, cut and remove the core with seeds, then cut into thin strips;
3. Recipes winter salads suggest peeled tomatoes, so we wash them, scald them, remove the skin. Finely chop or scroll through a meat grinder until smooth;
4. We remove the husk from the onion, cut it in half lengthwise, then chop the halves in half rings;
5. Wash the carrots well, remove the skin, rub on a grater. You can crumble in a blender (but not to a puree state);
6. Garlic is peeled into slices from the husk, squeezed through a press or three in a blender (you can use a meat grinder);
7. We act with hot pepper in the same way as garlic, having previously cleared the seeds;
8. Pour oil into the cauldron, add all the vegetables: tomato, sweet and bitter peppers, onions, eggplants, carrots and garlic. We simmer everything on low heat for about 40 minutes, add salt, ground pepper and sugar. 5 minutes before turning off, pour in the vinegar and let it boil;
9. We pour ready-made salads for the winter with eggplant and rice into pre-sterilized jars and roll them up with lids.
10. Then we send it to cool under the covers, not forgetting to turn it upside down.

Winter salads at the exit according to this recipe are about 8 liters.

With beans and rice

Recipes winter preparations with rice does not necessarily mean combining only with vegetables, sometimes a combination with other cereals or legumes, such as beans, is possible. These salads are rich and original taste, which allows you to use them as an independent garnish.

We will need:

• Onion - 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 tablespoons;
• Oil - 0.5 l.

Cooking

1. As usual, we start with a tomato. We wash and peel after scalding, then grind the pulp with a knife, blender or meat grinder;
2. Wash the carrots well, remove the skin and grate on a thin long grater;
3. We free the onion from the husk and cut it as desired - into cubes or half rings;
4. We also wash the bell pepper, dry it and remove the tasteless seeds. Then cut into strips. We also act with bitter, but it should be cut very finely;
5. Garlic is peeled and crushed;
6. Soak rice and beans for an hour, and then boil until cooked (naturally, separately);
7. In a hot cauldron, we fry all our vegetables: tomatoes, onions, carrots, Bell pepper. After 20 minutes, add hot pepper and garlic, as well as salt and sugar. We simmer for about half an hour, at the end we add beans and rice, let it stew a little, then turn it off.
8. We lay out the salad for the winter with beans and rice in prepared jars and roll up the lids. We send 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 change the recipes a little, namely: do not stew vegetables for food, but fry in oil until tender.

I suggest you cook a simple and very tasty vegetable salad with rice for the winter A tourist's breakfast that will help you out in winter by bringing bright colors to your menu. The output of the finished product is about 3 liters. Of course it's not industrial scale blanks, but the multicooker assistant will help keep the maximum of vitamins in the salad! It's true folk recipe, which makes it possible to experiment with cereals added to it. It can be rice, pearl barley, and even beans. Therefore, it is not surprising that the site already has similar recipe lettuce - it is called "". What distinguishes the Tourist's Breakfast salad is the lack of vinegar when cooked (due to a large number tomatoes), well, and slightly different proportions of the ingredients. This is truly the taste of summer in a jar - try it!

Ingredients:

• 0.5 kg of carrots.
• 0.5 kg of onions.
• 0.5 cups of odorless vegetable oil.
• 0.5 kg of bell pepper (any color, but brighter with red salad).
• 0.5 st. rice (tastier with round-grained).
• 1.5 liters of freshly squeezed tomato juice.
• salt to taste.

• Billet output: about 3 liters.

How to cook a salad with rice for the winter without vinegar:

Instead of tomato juice, you can use simply twisted tomatoes in a meat grinder or chopped with a blender.

Rinse the rice, boil it in a slow cooker until half cooked (I did it on the “Steamed Rice” program, you can put it on “Stew”, “Porridge”, put it on half a cycle and pour a little less water so that it has time to absorb).

Carrots must be rubbed on a coarse grater, onion cut into half rings, pepper - into strips.

Bring the tomato to a boil (on any program, I used "Steaming"), pour in sunflower oil. We transfer the multicooker to the "Extinguishing" mode.

Add carrots. We cook 10 minutes.

After that, we send the chopped onion to the bowl, cook also for 10 minutes.

Put sweet pepper, cook for 10 minutes.

We send rice boiled until half cooked to the vegetables. (I have tried with raw rice to do, but once he did not boil in a salad and crunched unpleasantly on his teeth, so now I don’t risk it).

Leave vegetables and rice to cook under a closed lid, without stirring, for 40 minutes.

During this time, I wash the jars, sterilize them in a way convenient for you (I do this in the oven).

After the specified time, you should open the lid, mix the vegetables and rice well and put the salad in hot sterilized jars. Wrap until cool. During this time, the rice will “reach” even more if it suddenly seemed damp to you (this happens with long-grain rice).

During cooking, after the tomato has boiled, further preparation takes place on the “Extinguishing” program, since there is minimal boiling and, as a result, less loss of vitamins.

I do not add vinegar to rice salad for the winter, I store it in the cellar.

I often use this salad as a full meal when I want to eat without wasting time on cooking. Rice with vegetables is delicious! But it will also be excellent as a side dish for meat. It can also be used as a dressing for borscht, rice in ready dish completely invisible.

When describing the taste of a salad, the epithets “fresh”, “summer”, “slightly crispy” would be appropriate. This is all thanks to tomatoes, which do not allow the rest of the vegetables to boil and give light snack sourness. In addition, the salad pleases with its low calorie content - it contains about 100 kcal per 100 g of the product. True, I like to eat it, after filling it with odorous sunflower oil.

Bon appetit!!!

Multicooker ORION OR-MT01. Power 860 W.

Sincerely, Anna Bakaltseva

If you have already prepared a lot of all kinds of conservation, but you still have fresh vegetables, try to prepare a delicious snack with rice for the winter.

Why is this dish unique? It is hearty, tasty, ideal as an appetizer, cold salad, hot side dish. That's it universal dish. Can't wait to try it already? Then let's get started.

The snack contains several ingredients:

Rice. Use round-grain or long-grain cereals. Here for an amateur. Round varieties of rice perfectly absorb the taste and aroma of other ingredients of the snack, they turn out soft and tender, but often boil soft. long varieties look great in the finished dish, but not as tasty as round grains.

Tomatoes. Mostly use fleshy red varieties. They are washed, peeled, chopped. The tomato mass is cooked, into which the rice itself and additionally used components are subsequently dipped.

Bulgarian pepper, onion, carrot. Washed, cleaned, crushed. Depending on the recipe, they are pre-sautéed or laid out in tomato sauce V fresh and boil in it.

Garlic, chili pepper. Rarely used components, they are usually put to give spice, the amount is adjusted based on taste preferences.

Additionally. Often, for taste and greater satiety, other ingredients are added to the appetizer: cabbage (white, cauliflower), eggplant, zucchini, mushrooms, and more.

Spices, herbs. Practically not used. Add some pepper, if desired. dried herbs, fresh herbs, favorite spices. The main thing is not to overdo it and not interrupt delicate taste snacks.

The finished snack is laid out in hot sterilized jars, cooled and put away for storage. If the snack is prepared in small amount not for winter, it is not necessary to roll it up, it is enough to cover it with a plastic cover.

1. Snack with rice for the winter

Ingredients:

2 kilograms of red tomatoes (about 20 pieces);

Long-grain rice groats - 250 g;

Sweet pepper - 800 grams;

Carrots, onions - five to seven pieces;

Sugar - 80 grams;

Vinegar 9% - 30 ml;

Lean oil - three glasses;

Salt - 40 grams.

Cooking method:

1. Wash the tomatoes, pour hot water over them, peel off the skin after a couple of minutes.

2. Peel and rinse the carrots with onions, free the pepper from the seeds. Cut the pepper into strips, chop the carrots on a grater, cut the onion into small cubes.

3. Twist the prepared tomatoes through a meat grinder, salt, add sugar and pour in sunflower oil, mix everything well.

4. Put the tomato puree into a large metal container and cook, stirring, for about ten minutes over medium heat.

5. Put carrots, onions, peppers in tomato gruel and wait until the mixture boils.

6. Rinse the grits well and put them in a container with vegetables, simmer for thirty-five minutes.

7. Three minutes before the end of cooking, pour in the vinegar.

8. hot appetizer lay out in pre-sterilized jars, roll up, wrap in a thick cloth and leave for several hours to cool.

9. Store in the cellar until winter.

2. Rice snack for the winter without vinegar

Ingredients:

ten cherry tomatoes;

Onions - two pieces;

Carrots - two pieces;

Bulgarian pepper - four pods;

Rice groats - six large spoons;

Lean oil - five large spoons;

40 grams of salt and black pepper;

Sugar - 30 grams.

Cooking method:

1. Rinse all used vegetables thoroughly and cut: peppers and onions into thin strips, carrots into strips or on a coarse grater.

2. Cut cherry tomatoes into several pieces.

3. Put onions, peppers, carrots in a hot deep frying pan, pour in the oil and fry for half an hour over moderate heat.