Salad with rice and vegetables for the winter

Good day! Now I would like to share a recipe for a very tasty and easy-to-make winter salad with rice and vegetables! I prepare this salad without adding vinegar and sugar, but with the addition of hot pepper! Delicious and very satisfying “Tourist Breakfast”! Servings for 4.5 liters of salad.

Ingredients for “Salad with rice and vegetables for the winter”:

Carrots – 1 kg
Tomato – 1 kg
Bell pepper – 1 kg
Onions – 1 kg
Reddish hot pepper – 2 pcs.
Vegetable oil - 0.5 l
Rice - 400 g
Salt (to taste) - 70 g

Nutritional and energy value:

Ready meals
kcal 5912 kcal	proteins 76.2 g	fat 413 g	carbohydrates 493.1 g
100 g dish
kcal 121.1 kcal	proteins 1.6 g	fat 8.5 g	carbohydrates 10.1 g

Recipe for “Salad with rice and vegetables for the winter”:

1. Boil the rice until half cooked.

2. Grind the tomatoes and bitter peppers in a meat grinder.

3. Grate the carrots using a Korean carrot grater or cut into strips. Dice the onion and pepper.

4. Pour oil into the pan and add salt. When the oil boils, add carrots and cook for 20 minutes.

5. After 20 minutes, add the onion and cook for 10 minutes.

6. After 10 minutes, add rice, tomato with bitter pepper, bell pepper. Stir and cook for 30 minutes over low heat.

7. Place the finished salad in sterilized jars and roll up the lids.

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Salad with rice for the winter - the most delicious 3 recipes

Recipe contents:

Salad with rice for the winter - secrets of making
How to cook rice for salad?
Rice salad for the winter: recipe with vegetables
Winter salad with rice and zucchini
Salad with rice and eggplant for the winter
Video recipes

Rice is a cereal crop that is widely popular. It is used first for main courses, including the famous pilaf, risotto, and paella. Soups are also made from it - kharcho, rassolnik, and even borscht. But in recent years, rice salads have gained extraordinary popularity. At the same time, not only quickly manufactured, but also in the form of a blank for future use. This review will be devoted to preservation for the winter.

Salad with rice for the winter is a dietary and tasty preserve that can be prepared without spending a lot of time and effort. This preparation will help you quickly cook soup or cook pilaf when necessary. All you have to do is open the jar, add the rest of the ingredients and a delicious lunch is ready. The uniqueness of the dish lies in the fact that this hearty and savory appetizer is perfect when fried as a side dish or as a cool salad. In addition, it can be prepared in a variety of ways, combining different products. Rice is perfectly mixed with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - secrets of making

The process of canning at home is quick and simple. Attention should be paid to the painstaking selection of vegetables that will be included in the dish. Spoiled vegetables will shorten the shelf life of the product. Therefore, it is necessary to choose the most ripe vegetables and carefully cut out inappropriate places.

Also, so that the preserved food does not deteriorate during storage and is stored longer, be sure to sterilize the containers and lids. Place the finished snack in sterile jars while it is hot. Cool at room temperature under a warm blanket and store in the cellar. If the snack is made in small quantities and not for winter, then it is enough to cover it with a plastic lid, without rolling it with a steel one.

To make the preparation look great, choose vegetables of different colors. For a rich taste, use sesame or corn oil instead of sunflower oil. If the snack includes tomatoes, then use meaty varieties. Usually they are peeled and crushed or turned into tomato paste.

Bell peppers, onions and carrots are peeled, chopped and sautéed, or boiled in tomato sauce. To add spice, garlic and chili peppers are added to the dish. Their quantity is regulated independently, based on personal taste preferences. Spices and herbs are actually not used for appetizers. From time to time they add slightly dried herbs, fresh herbs, and seasonings. The main thing is not to overdo it, so as not to interrupt the taste of the snack.

How to cook rice for salad?

First of all, you should choose the right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to the long-grain variety. For example, the basmati or barakat variety. They contain less starch, do not get overcooked and look great in the finished dish. But long-grain rice is not as tasty as short-grain rice. That’s why some housewives choose round rice. It absorbs the taste and smell of the other components of the snack well. The rice also comes out tender and soft, but is often overcooked.

Before cooking the rice, remove any debris, if any. Wash well with running water and soak in cool water for 2 hours to remove excess starch. Then the boiled rice will be the most crumbly and will not turn into a sticky mess. Then boil it for 20 minutes in a small amount of boiling water until half cooked.

Calorie content per 100 g - 131 kcal.
Number of servings - 3-4 kg
Production time - 1 hour 15 minutes

Ingredients:

Rice - 250 g
Tomatoes - 8 pcs.
Salt - 2 tbsp.
Sunflower oil – 250 ml
Carrots - 3 pcs.
Table vinegar 9% - 4 tbsp.
Sweet pepper - 3 pcs.
Onions - 3 pcs.
Sugar - 200 g

Winter salad with rice and zucchini

A salad with rice and zucchini will be an indispensable snack on winter days for the whole family. A snack will be a real salvation when you don’t have time to cook lunch or dinner.

Ingredients:

Rice - 2 tbsp.
Zucchini - 2 kg
Onion - 2 kg
Sunflower oil - 3 tbsp.
Sweet pepper – 2 kg
Tomatoes – 3 kg
Salt - 20 g
Vinegar - 40 g

Step-by-step preparation of winter salad with rice and zucchini:

Salad with rice and eggplant for the winter

Rice and eggplant salad for the winter turns out to be very tasty. It will appeal to everyone, even gourmets. Thanks to this appetizer, you can prepare dinner in a hurry. To do this, all you have to do is fry the meat and open a jar of vegetables.

Ingredients:

Rice - 200 g
Eggplants – 1 kg
Onion - 300 g
Carrots – 300 g
Sweet pepper – 1 kg
Tomatoes – 0.5 kg
Salt - 30 g
Vinegar - 80 ml
Vegetable oil - 180 ml

Step-by-step preparation of salad with rice and eggplant for the winter:

Boil the rice cereal.
Cut the eggplants lengthwise, add salt and leave for half an hour. Then wash, dry and cut into cubes.
Remove the seeds from the pepper and cut into strips.
Peel the onion and cut into small cubes.
Peel the carrots and grate them.
Place the tomatoes in boiling water for a few seconds, peel the skins and cut into cups.
Pour oil into a cauldron, heat and add onions and carrots. Fry for 10 minutes.
Add eggplant and fry for another 10 minutes.
Add tomatoes and peppers to the ingredients and simmer covered for 20 minutes.
Add rice, salt and cook for 20 minutes.
Pour in the vinegar, stir and keep on the stove for 2 minutes.
Place the product in unstained prepared jars and close with sterile lids.

Video recipes:

Salad with rice and vegetables for the winter

Description

Have a nice day, dear readers and guests!

With the arrival of dawn, all zealous housewives stock up on vegetables for the winter. This obviously also applies to the freshest vegetables, such as potatoes, onions, garlic, which are stored in a dry and cold place, for example in a cellar or basement. But also vegetables in jars. Such preparations help us out a lot every winter.

Even in the summer, when we are making preparations, we constantly grumble, steaming near the hot stove in the unbearable heat. But with the advent of winter, when you open even that jar of fragrant jam or fragrant fruit compote, girls, I want to say one thing, you forget about all the difficulties of making them. And you not only get pleasure, but you also say to yourself: what a great fellow I am! Who will praise you if not you yourself? What am I talking about? Oh yes, about homemade preparations.

Allow me to share with you, dear readers, a recipe for a good snack - rice salad , which I roll up every year for the winter . It is very convenient to eat this salad with rice when you need a quick snack or prepare soup with rice. Nourishing, fast and tasty.

Ingredients:

How to cook:

First you need to prepare the vegetables: wash the tomatoes and peppers. Peel the carrots and onions and then rinse them under running cool water. prepare rice salad using 2 methods: mince all peeled vegetables, not counting onions, and follow the recipe instructions. Or chop the vegetables using a knife. I personally do it like this:

1. Finely chop the peeled onion and place it in a large cauldron with a capacity of 6 liters. All the vegetables created for making this salad fit in it. I pour the plant. oil, but not all of it, so that it lightly covers the onion, and add the rest at the end of stewing. And fry until slightly golden brown over medium heat. If you pour out all the oil, your onions will not be fried, but cooked. Stir the vegetables with a wooden spatula.

2. Next, while the onion is bathing in oil, chop the carrots on the large side of a grater. And add it to the onion. Stir and fry for 5 minutes.

3. Now sweet bell pepper. The pepper needs to be cut into 2 parts, remove the core with seeds and cut into cubes

or grate in the same way on the large side of a grater. Place the crushed pepper in a common cauldron with all the vegetables, mix and continue to simmer for 5-10 minutes.

4. There are some tomatoes left.

They need to be finely chopped or minced through a meat grinder. It all depends on the type of tomato: if they have thick skin, it is better to grind them through a meat grinder, because when stewing, the skin separates from the tomato and later, when eaten, you will only “spit” with the skin given to us. This happened to me once. Since then, I have only bought tomatoes with thin skin for salads. They can be safely stewed in slices. Add the crushed tomatoes to the cauldron, mix and cook everything together for 40 minutes over low heat so that the vegetable mass bubbles slightly.

5. During this period of time, wash the rice in cool water and pour boiling water over it.

Cover the bowl with the rice tightly and leave it for 30 minutes to steam. Or boil it until half cooked. Then, 10 minutes before the end of stewing the vegetables, add steamed rice, season with salt and sugar and I advise you to add ground black pepper, absolutely fine. Stew vegetables with rice for 15 minutes.

vegetable salad with rice into clean, sterilized containers, preferably 0.7 grams, and roll up with tin lids using the usual method. Turn the jars of rice salad upside down and wrap them in a blanket. Leave until they cool completely. Don’t worry if, when trying the salad, you thought the rice was a little soggy, that’s how it should be. Simply, when wrapped up, it will completely absorb the liquid it needs and become soft.

Successful winter preparations for you and see you soon!

Salads with rice for the winter

When you come home from work in the evening, tired and irritated, and here you also need to cook dinner, life seems like absolute hell. But if you think about it, not everything is as bad as it might seem at first glance. Salads with rice for the winter, prepared for future use, and along with them boiled potatoes will quickly feed your family and improve your mood. The smell alone is worth it!

Salad with rice and vegetables for the winter

Ingredients:
2 kg of tomatoes,
2 kg of carrots,
2 kg of sweet salad onions,
2 kg of sweet peppers,
400 g of rice,
400 ml of vegetable oil,
4 tbsp.
l. salt, 200 g sugar,
1 cup. 9% vinegar.

Preparation:
Thoroughly wash the vegetables and let them dry slightly. Peel the carrots using a vegetable peeler (this will make it faster) and grate them on a large grater. Remove the seeds and stem from the sweet peppers and cut them into thin strips. Peel the onion and cut into half rings. For production, use sweet, ripe tomatoes, then the prepared dish will taste good. Dip the tomatoes in boiling water for almost a couple of minutes to remove the skin, then chop with a blender or pass through a meat grinder. Cook the rice until it becomes crumbly, in other words, almost cooked. Place the tomato mass in a huge saucepan that you use for cooking salads, add salt, sugar, oil and vinegar and put on fire until it boils. Reduce the heat, let it simmer slightly, then add the carrots and cook for 15-20 minutes. Next, add sweet pepper to the total mass and cook again for 15-20 minutes. Next, add the onion and cook with the remaining ingredients for at least 30 minutes. After adding the next component - rice - simmer the salad for another 5 minutes and remove from heat. Place the salad in sterilized jars prepared in advance and immediately roll it up with sterilized lids. Wrap the jars warmly and leave them until they cool completely.

The recipe for our subsequent salad will be a true godsend for those who have had an unusual harvest of tomatoes this year, since they require as much as 5 kg to make. Significantly less of the remaining vegetables is needed. In addition, not only plump, beautiful tomatoes are suitable for salads with rice for the winter, but also soft, slightly spoiled ones, which must be painstakingly sorted out and damaged areas cut out before production. You can add fresh herbs to the salad, if you wish, and also make it the least or most spicy, adjusting the amount of hot pepper at your own discretion. Here, as they say, your salad is best for you.

Salad with rice, cabbage, vegetables and hot peppers

Ingredients:
5 kg of tomatoes,
1 kg of multi-colored sweet peppers,
1 kg of onions,
1 kg of cabbage,
1 kg of carrots,
400 ml of vegetable oil,
4 tbsp.
l. salt, 400 g sugar,
500 g rice,
1 tbsp.
apple vinegar 6%, ½ pod hot pepper.

Preparation:
Place whole tomatoes in boiling water for a couple of minutes to remove the skin, and just carefully remove it from others. Pass the tomatoes through a meat grinder. After clearing the stalk and seeds, cut the sweet pepper into thin strips; try to chop the cabbage into thin strips as well. Grate the peeled carrots on a large grater. Remove the seeds from half a hot pepper and cut it into small pieces. Now, in a saucepan or any other container that you use for cooking salads for the winter, stir the tomato mass and vegetable oil and let the given consistency cook for 20 minutes after boiling. Then add other vegetables and cook for about 40 minutes. Cook the rice separately until soft and add it along with the remaining ingredients to the salad mixture. Cook for 10 minutes. The jars should already be ready by this time, which means: painstakingly washed and sterilized using any of your usual methods. Be sure to boil the lids before using. Place the finished salad in jars and roll up immediately.

The following recipe may somewhat surprise the housewives by the presence of both beans and rice in it at once. But this mind-blowing preparation is not only delicious. It can kill two birds with one stone: it is both a great appetizer and a great side dish. If you want your salad to be as thick as possible, add less tomatoes.

Salad with rice and beans for the winter

Ingredients:
3 kg of tomatoes,
1 kg of onions (preferably lettuce),
1 kg of sweet pepper,
1 kg of carrots,
1 head of garlic,
1 cup.
rice, 1 cup.
beans, 500 ml vegetable oil,
200 g sugar,
3 tbsp.
l. salt, ½ hot pepper.

Preparation:
With tomatoes, perform the same function as in previous recipes, in other words, put them in boiling water, peel them and pass them through a meat grinder. Cut the washed and peeled carrots into narrow and long strips. Cut the onion and hot pepper into small pieces, removing the seeds from it first. Sweet bell pepper, seeded, cut into thin strips, like carrots. Grind the garlic using a press. Soak the rice and beans separately in water for 1 hour. Then boil separately from each other. In the bowl where the salad will be prepared, heat the vegetable oil, put all the cooked vegetables in it and cook the mixture for 20 minutes after boiling. Then add all the other ingredients and cook for another 10 minutes. Place the hot salad in sterilized jars and roll up.

It’s great that rice mixes amazingly with virtually all vegetables, including zucchini and eggplant. With them he is not just not bad - he is beautiful!

Salad appetizer with rice, zucchini and eggplant for the winter

Ingredients:
3 kg of eggplants,
3 kg of zucchini,
3 kg of cabbage,
2 kg of tomatoes,
1 kg of onions,
4 tbsp.
l. salt, 1 tbsp.
sugar, 2 tbsp.
vegetable oil, 1 tbsp.
9% vinegar, 1 tsp. dark ground pepper.

Preparation:
Cut the eggplants, cabbage and zucchini into narrow strips. Place the tomatoes in boiling water, remove the skin and pass through a meat grinder. Cut the peeled onion into thin half rings. Boil the rice until soft. Mix the tomato mass with vegetable oil, salt, sugar and vinegar and heat thoroughly. Add cabbage to the heated mixture and simmer for 15 minutes. Then add other vegetables to the cabbage and simmer for 20-25 minutes, then add bell pepper and rice, and another 20 minutes. While the salad is preparing, carefully wash the jars and sterilize them as you usually do. Boil the lids for 3-5 minutes. Place the finished salad in the prepared jars and roll up.

And this salad is truly a salvation for those moments when there are a lot of tomatoes, but there is no heat for their ripening...

Green tomato salad with rice “Save the harvest”

Ingredients:
3 kg of green tomatoes,
1 kg of carrots,
1 kg of onions,
300 ml of vegetable oil,
300 g of dry rice,
300 g of sugar,
100 g of salt,
1 tbsp.
70% vinegar, fragrant spices - to taste.

Preparation:
Cut green tomatoes into small pieces, place them in a large saucepan, add oil and put on fire. Boil until the juice and color of the tomato appears, add dry washed rice and cook over medium heat for 10 minutes from the moment it boils. Meanwhile, grate the carrots on a large grater, cut the onion into cubes and add them to the total mass. Stir, wait until it boils and cook for another 10 minutes. After the time has passed, add salt, sugar, spices to taste and vinegar, stir thoroughly and cook over medium heat for 20 minutes. Place the prepared salad in jars and roll up. Turn it over, wrap it up.

Salads with rice for the winter are a real holiday for everyone: lovers of tasty and healthy food, those who don’t like to spend a lot of time standing at the stove, unique gourmets and real connoisseurs of the brightest autumn preparations.