Salads with rice and vegetables for the winter - delicious and simple recipes for winter salads! An appetizer with rice for the winter - a salad, a hearty side dish, and a separate dish. The best rice snack recipes for the winter

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 your purchase expensive vegetables V winter period, 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 in any 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 that, cut the tomatoes 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 moment, add the rice from which the water has been drained and simmer over low heat. closed lid about 15 minutes.

Next, add pepper to the tomato-rice mixture and continue simmering for about another half 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 vegetables and prepared rice in large saucepan, add salt and sugar, season with vegetable oil. Put the pan on the fire.

Advice! If desired, you can add spices to the salad - a few bay leaves, fragrant 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. Pack the hot mass into sterile jars, seal 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 delicious 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 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 slow fire. 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 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. Spilling hot salad in sterilized jars and seal hermetically. Cool under the “fur coat”, placing the jars upside down until they cool completely.

Tomatoes with rice for the winter are a unique preparation that will become great snack, delicious side dish or a completely independent dish.

Tomatoes with rice for the winter - general principles of preparation

To prepare tomatoes with rice for the winter, you need two main ingredients - tomatoes and rice. The preparation may also include onions, bell peppers, carrots, and eggplants, zucchini, and mushrooms are often added. To add spice to the dish, add hot pepper and garlic. But it’s better not to overdo it with spices; a small amount of parsley, dill, black pepper, and bay leaves is enough. Some recipes contain cloves, rosemary, cilantro, in this case it’s not for everyone, but it’s better not to get carried away; you can add these ingredients only for flavor.

Tomatoes: used in the workpiece different types tomatoes, preference is given to red or brown varieties. The tomatoes are sorted, the stem is removed, spoiled areas are trimmed if necessary, washed and cut according to the recipe. To ensure that the fruit retains all its juices, use a sharp knife when slicing.

Rice: In order for the cooked rice to be soft and tasty, it should be properly prepared. First, you need to rinse the cereal thoroughly, then boil it. The water should be twice as much as the cereal. As soon as the liquid boils, reduce the gas and, stirring, bring the rice until cooked. Ready-made cereal rinse again and place in a colander with small holes.

You can use any rice you like: short-grain rice absorbs odors and tastes best additional ingredients, but it is easy to digest, but the long-grain one looks very beautiful in the preparation, because it does not boil over, but in terms of taste this type is inferior to the first one.

1. Tomatoes with rice for the winter “Assorted vegetables”

Ingredients:

Two and a half kg of tomatoes of the same variety;

A kilogram of young zucchini;

A kilogram of sweet bell pepper;

A little more than a kilogram of carrots;

Half a kilo of onion;

350 ml grows. oils;

100-120 grams of salt;

120 grams of sugar;

300 grams of dry rice;

250 ml 9% vinegar;

Ten peas each of black and allspice;

5-8 buds of cloves;

Bay leaves.

Cooking method:

1. Rinse all vegetables thoroughly.

2. Peel the onions and carrots, remove the seeds and stems from the peppers, trim the ends of the zucchini.

3. Cut the vegetables: onion into quarter rings, carrots into large shavings, zucchini and tomatoes into cubes, and pepper into strips.

4. Pour oil into a large cauldron, add prepared vegetables, add salt and granulated sugar, cook over low heat for an hour, stirring the preserves from time to time.

5. Add peppercorns, thoroughly washed and boiled rice, and laurel.

6. Stir and simmer for another fifteen minutes.

7. Pour in the vinegar, stir, and place the tomatoes and rice in sterile jars for the winter.

8. Sterilize the jars with the preparation in the oven for twenty minutes, roll up the lids.

2. Tomatoes and rice for the winter with mushrooms

Ingredients:

Half a kilo of fresh forest mushrooms;

200 grams of rice cereal;

700 grams of tomatoes;

250 ml grows. oils;

700 grams of sweet bell pepper;

200 grams of sour cream;

60 grams of salt.

Cooking method:

1. Boil rice until cooked.

2. Boil the mushrooms in slightly salted water and chop them.

3. Peel the tomatoes and grind them in a meat grinder.

4. Cut the onion into half rings and the sweet pepper into thin strips.

5. Fry the onions together with boiled mushrooms until tender, add sour cream, salt, stir.

6. Pour oil into a deep cauldron, add tomatoes and peppers, simmer over low heat for about fifteen minutes.

7. Add mushrooms fried with onions, boiled rice, salt. Simmer for about half an hour.

8. Roll the finished tomatoes and rice into sterile jars while hot.

9. Cool under a blanket and store.

3. Tomatoes with rice for the winter with beans

Ingredients:

Three kilograms of tomatoes;

A kilogram of onions;

One and a half kilograms of bell pepper;

700 grams of carrots;

A glass of dry rice;

An incomplete glass of beans;

Half a glass of sugar;

500 ml vegetable oil;

Salt (you will need 80-100 grams, to taste);

130 ml vinegar (9%);

Chili pod.

Cooking method:

1. Grate the peeled carrots into medium shavings, cut the onion into thin half rings.

2. Scald the washed tomatoes with boiling water and dip in ice water, peel the vegetables. Grind the pulp.

3. bell pepper cut into half rings, chop garlic and chili into small cubes.

4. Boil the rice until half cooked.

5. Soak the beans for two to three hours, then boil until tender.

6. Pour oil into the cauldron, add the prepared ingredients, except for garlic and chili, and simmer for at least half an hour.

7. Pour in vinegar, add chopped garlic and capsicum.

8. Simmer the tomatoes with rice for the winter for another ten minutes, roll up hot.

4. Tomatoes with rice for the winter with eggplants

Ingredients:

Three and a half kilograms of eggplant;

Four and a half kilograms of tomatoes;

Three quarters of a glass of rice cereal;

Three kilograms of sweet pepper;

Two kilograms of onions;

250 ml sunflower oil;

200 ml 9% vinegar;

150 grams of sugar;

120 grams of salt;

Half a kilo of carrots;

Ground pepper, half a pod of hot pepper.

Cooking method:

1. Cut vegetables: peppers into squares, tomatoes into cubes, eggplant into bars, carrots into strips.

2. Heat oil in a cauldron, add onions and carrots. Fry until soft.

3. Add peppers, eggplants, tomatoes. Add some salt. Simmer for forty minutes.

4. Boil the rice until half cooked, place it in the vegetable mixture, add sugar, chopped chili and ground pepper. Simmer for another fifteen minutes.

5. Pour in the vinegar, stir everything thoroughly and put it into jars prepared in advance and roll up.

5. Tomatoes with rice for the winter with cabbage

Ingredients:

Five kilograms of tomatoes;

A kilogram of white cabbage;

120 grams of salt;

700 grams of onion;

One and a half kilograms of sugar;

A kilo of carrots;

Half a kilo of rice;

380 ml oil;

200 ml vinegar;

Chili pepper.

Cooking method:

1. Wash and peel the tomatoes, chop the pulp finely, or grind in a meat grinder.

2. Peel the peppers from seeds, cut into strips, and chop the chili.

3. Grate the carrots using a grater designed for Korean carrots, chop the cabbage.

4. In a cauldron or saucepan with non-stick coating pour in the oil and heat it up.

5. Add the pureed tomatoes and simmer, stirring, for ten minutes.

6. Add the remaining vegetables, salt and sugar, simmer for another three quarters of an hour.

7. Place half-cooked rice. After ten minutes of simmering, add vinegar.

8. As soon as the tomatoes and rice boil for the winter, mix the preparation thoroughly and place in a sterile container.

6. Tomatoes with rice for the winter with zucchini

Ingredients:

A kilogram of tomatoes;

A kilogram of sweet pepper;

A glass of rice;

600 grams of zucchini;

200 ml oil;

80 ml vinegar;

45 grams of salt;

Bay leaves.

Cooking method:

1. Peel the peppers and cut into strips.

2. Blanch the tomatoes, cut into small cubes.

3. Boil the rice.

4. Cut the zucchini into small slices. If the fruit is old, you must first remove the skin and remove the seeds.

5. Place all the vegetables in a cauldron, pour in oil, add salt. Stir and simmer for thirty minutes.

6. Add rice, simmer for another quarter of an hour.

7. Pour in the vinegar, stir, and put the tomatoes and rice in jars for the winter.

7. Tomatoes with rice for the winter “Simply”

Ingredients:

Four kilograms of tomatoes;

A glass of sugar;

700-800 grams of bell pepper;

A kilogram of carrots;

Half a kilo of onion;

50-60 grams of salt;

120 ml vinegar;

200 grams of rice.

Cooking method:

1. Blanch the tomatoes and chop them using a meat grinder or blender.

2. Cut the pepper into two parts, remove the seeds, cut into small cubes.

3. Peel and chop the carrots, chop the onion.

4. Pour the washed rice with cold water for an hour or two.

5. Fry onions and carrots in a cauldron in oil until soft.

6. Add pepper, fry, stirring, for five minutes.

7. Pour in half a glass of water, simmer for fifteen minutes, covering the cauldron with a lid.

8. Add granulated sugar and salt, add tomatoes, simmer for another 20 minutes.

9. Ten minutes before it’s ready, pour in the vinegar.

10. Before rolling, the tomatoes and rice for the winter should be mixed thoroughly.

8. Tomatoes with rice for the winter “Hot”

Ingredients:

Three kilograms of tomatoes;

Half a kilo of onions and carrots;

A glass of rice;

Three hot peppers;

Half a kilo of sweet pepper;

100 ml vegetable oil;

50 grams of salt;

Bay leaf, ground pepper;

100 ml vinegar.

Cooking method:

1. Peel and cut vegetables in small pieces.

2. Chop the hot pepper.

3. Place everything in a saucepan, add salt, vegetable oil, vinegar and raw washed rice.

4. Mix everything thoroughly and place on low heat.

5. Simmer after boiling for half an hour. If the rice is undercooked, increase the cooking time.

6. Five minutes before readiness, add bay leaf and ground pepper.

7. Place the tomatoes and rice in jars for the winter and close the lids.

9. Tomatoes and rice for the winter with paprika and celery

Ingredients:

A kilogram of tomatoes;

Two kilos of sweet peppers;

700 grams of onion;

A glass of oil;

Three small bunches of greens - parsley and cilantro;

Three stalks of celery;

A glass of sugar;

Half a glass of rice;

Ten cloves of garlic;

Pepper and salt;

50 ml vinegar;

15 grams ground paprika.

Cooking method:

1. Wash the peppers and tomatoes and cut them into medium-sized pieces.

2. Cut the onion into half rings.

3. Boil the rice until done.

4. Heat oil in a cauldron, add onion, fry for five minutes.

5. Add pepper, simmer for five minutes, then immediately add tomatoes. Simmer for fifteen minutes.

6. Add chopped garlic, salt, sugar, rice, pour in vinegar.

7. Place the celery cut into rings.

8. Stir. Simmer for another fifteen minutes.

9. Roll up ready-made tomatoes with rice for the winter in sterile jars.

10. Tomatoes with rice for the winter with carrots

Ingredients:

Two kilograms of tomatoes;

Three kilograms juicy carrots;

250 grams of rice;

80 grams of salt;

80 ml vegetable oil;

Half a glass of sugar;

60 ml vinegar;

Two or three onions.

Cooking method:

1. Heat the oil in a cauldron.

2. Add grated carrots and chopped onions and fry for ten minutes.

3. Add tomatoes chopped in a meat grinder, add sugar and salt.

4. Simmer for fifteen minutes.

5. Boil the rice and add to the cooking vegetables, stir, add vinegar.

6. Bring the tomatoes and winter rice to a boil, remove the cauldron from the heat, and place the mixture in jars.

7. Cool and store.

Tomatoes with rice for the winter - tricks and useful tips

None of the recipes include greens, but this does not mean that they cannot be added to tomatoes and rice for the winter. Add chopped dill or parsley leaves to taste, giving your preserves a bright color summer look.

It is best to use tomatoes of the same variety and the same degree of maturity in one preparation.

Store tomatoes with rice for the winter in cool place. This could be a basement or a refrigerator.

If used for cooking bay leaf, before screwing it in, it should be removed. The fact is that over time, this spice gives off even more of its specific aroma, and this can slightly spoil the taste of tomatoes and rice for the winter, giving the preparation a bitter taste.

You should not simmer the ingredients for more than the time specified in the recipes, otherwise they will overcook and lose their properties. taste qualities.

Carrots can not only be grated, but also cut into small thin strips.

For preparing tomatoes with rice for the winter, only high-quality oil should be used.

Hot billet It is best to place them in a warm or hot, freshly sterilized container.

If pepper is used in the preparation, you can take vegetables of different colors, so your preservation will be brighter and more interesting.

If you don't know what seasoning or spice to use, spoon it out vegetable preparation on different plates and try adding to each different set spices. This way you will determine the combination that is most suitable for you.

Delicious preparations can be prepared from ordinary vegetables and rice cereals. Such home-canned food will become good addition to the diet in winter time. Hearty snack can be served as a second course home-cooked dinner, take it 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 may not be cleaned.
Peel the onions, finely chop with a knife or chop using a food processor.
Wash the carrots well. Peel and grate on a coarse-toothed 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.
Clear required quantity cloves of garlic. Press them directly into the vegetable and rice mixture.
Pour in vinegar and stir. Without removing from the heat, place the salad into jars. From specified quantity it turns out to be 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 varieties. 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.
Add cooked rice to the mixture, add vinegar and 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 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 skins. 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.
TO vegetable mixture add fish, rice, pepper and spices to taste, pour in vinegar. Continue cooking for another 10 minutes.
Without removing from 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.

To rice salad stood all winter and did not “explode”, you must follow the recipes exactly and not change the cooking technology.

For a long time, since the times of perestroika, they entered our lives winter preparations with rice. In winter, you open such a jar, and you can serve it either cold or warm it up as a side dish for meat or fish. I won’t discover America if I suggest you prepare a salad with rice for the winter, which my mother has been preparing for many years in a row.

Despite simple proportions, and the most ordinary ingredients, it turns out very tasty and hearty 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 tomato, then 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 twist them into the pan in which we will cook our vegetable salad.

Add salt, sugar, and vegetable oil to the twisted tomatoes.

Stir the contents of the pan with a spoon, cover with a lid and place on the stove. Bring the tomatoes to a boil and cook for 5-7 minutes.

Now add all the chopped vegetables to the pan with the boiling tomato mass: bell peppers, onions, and carrots. Stir and bring to a boil again.

When our future salad boils, add dry rice, mix and simmer over low heat for 30 minutes until the rice is ready.

5 minutes before the end of cooking the salad, add vinegar.

Place the hot vegetable salad with rice in dry, sterile jars. Important: if you are preparing a full portion, do not immediately remove the salad from the stove, but reduce the heat to low. This way, when you fill the last jars with salad, the salad will remain hot.

We roll up the jars with the blank, turn it over and wrap it in a blanket until it cools completely.

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

What makes this dish unique? It is nourishing, tasty, ideal as an appetizer, cold salad, or hot side dish. Here it is universal dish. Can't wait to try it yet? Then let's get started.

Rice snack for the winter - general principles

The snack contains several ingredients:

Rice. Use round-grain or long-grain cereals. Not for everyone here. Round varieties of rice perfectly absorb the taste and aroma of other snack ingredients; they turn out soft and tender, but often become overcooked. Long varieties look great in ready dish, but not as tasty as round grain ones.

Tomatoes. Fleshy red varieties are predominantly used. They are washed, peeled, and crushed. The tomato mass is boiled, into which the rice itself and additionally used components are subsequently dipped.

Bell pepper, onion, carrot. Wash, clean, grind. Depending on the recipe, they are pre-sautéed or placed in tomato sauce V fresh and boil it in it.

Garlic, chili pepper. Rarely used components, they are usually added to add spiciness, the quantity 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, etc.

Spices, herbs. Practically not used. If desired, add a little pepper, dried herbs, fresh herbs, and favorite seasonings. The main thing is not to overdo it and not to interrupt delicate taste snacks.

The finished snack is placed in sterilized jars while hot, cooled and stored. If the snack is prepared in small quantities not for winter, it is not necessary to roll it up, just cover it with a plastic lid.

1. Winter snack with rice

Ingredients:

2 kilograms of red tomatoes (about 20 pieces);

Long grain rice – 250 g;

Sweet pepper– 800 grams;

Carrots, onions - five to seven pieces each;

Sugar – 80 grams;

Vinegar 9% – 30 ml;

Vegetable oil - three glasses;

Salt – 40 grams.

Cooking method:

1. Wash the tomatoes and pour them hot water, after a couple of minutes, remove the skin.

2. Peel and rinse the carrots and onions, remove the seeds from the peppers. Cut the pepper into strips, chop the carrots, cut the onion into small cubes.

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

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

5. Place carrots, onions, peppers in the tomato pulp and wait until the mixture boils.

6. Rinse the cereal well and place it in a container with the vegetables, simmer for thirty-five minutes.

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

8. Hot snack Place in pre-sterilized jars, roll up, wrap in thick cloth and leave to cool for several hours.

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;

Bell pepper - four pods;

Rice cereal - six large spoons;

Vegetable oil - five large spoons;

40 grams of salt and black pepper;

Granulated sugar– 30 grams.

Cooking method:

1. Wash all the vegetables used thoroughly and cut them: peppers and onions into thin strips, carrots into strips or coarse grater.

2. Cut the cherry tomatoes into several parts.

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

4. Rinse the cereal and place it in a container with the rest of the ingredients, and place the cherry tomatoes here.

5. Salt and pepper the appetizer, stir well with a wooden spoon and simmer for half an hour. Take a sample of the rice; if it is still hard, add a little water and simmer for another ten minutes.

6. Sterilize the jars, place hot snacks in them, roll them up, cool them, and store them in the cellar until winter.

3. Korean winter rice appetizer

Ingredients:

Ripe tomatoes– six kilograms;

Two chili peppers;

Rice groats – 350 grams;

Seven sweet peppers;

Carrots – six pieces;

Eight bulbs;

Acetic acid 9% – 40 ml;

Vegetable oil – 350 ml;

Salt, black pepper – 40 grams each.

Cooking method:

1. Weld tomato puree: Rinse the tomatoes, scald with hot water to make it easier to remove the skin, grind the pulp through a meat grinder. Add sugar, salt, pour in sunflower oil and boil over moderate heat for a little over half an hour until a medium-thick consistency similar to tomato sauce.

2. Chop the peeled carrots and onions: cube the onion, finely grater the carrots. Stew the vegetables in a deep container with heated oil until the onion is transparent, cool, add to tomato sauce and simmer for a little over half an hour.

3. Place the processed and sliced peppers and boil for half an hour.

4. Rinse the rice, cover with water and boil in a bowl separate from the vegetables until softened, transfer to a container with the rest of the ingredients.

5. Remove the seeds from the hot pepper, cut into pieces and place in a container with vegetables, boil for ten minutes.

6. Place the snack in clean jars, roll it up, wrap it in a blanket to cool and lower it into the cellar.

4. Winter rice snack with zucchini

Ingredients:

Zucchini - two large pieces;

Tomatoes – 25 pieces;

Onion - five heads;

Seven medium sized carrots;

Seven cloves of garlic;

Sweet pepper - three pods;

Three glasses of rice cereal;

Sugar – 125 grams;

35 grams of salt;

450 ml vegetable oil;

50 grams of any seasoning.

Cooking method:

1. Rinse the zucchini, remove the peel, remove the seeds if necessary, cut the pulp into cubes.

2. Grind the peeled carrots in a food processor with a large attachment for cutting vegetables, cut the peppers and onions into medium cubes, squeeze the garlic through a garlic press.

3. Scald the washed tomatoes with boiling water, remove the skin and grind in a blender until pureed.

4. Add garlic to the tomatoes, place the mixture on medium heat and boil, add salt, add sugar, pour in a small amount of vegetable oil, boil for several minutes.

5. Place the remaining vegetables in the tomato puree and simmer for twenty minutes.

6. Rinse the cereal, first boil it in another container and add it to the vegetables, simmer for 45 minutes.

7. Add your favorite spices, for example, for Korean carrots, for vegetable dishes or others, stir. Remove from stove.

8. Let the snack brew for a little while, mix again, pour into sterile jars, roll up, wrap in thick cloth to cool and lower into the cellar for storage.

5. Winter rice snack with eggplants

Ingredients:

Tomatoes - twenty pieces;

2-2.2 kg of eggplants;

Bell pepper – 1 kg;

Onions - six pieces;

Carrots – six pieces;

Rice groats – 350 grams;

Vinegar 6% – 70 ml;

Sugar - one glass without a slide;

Black pepper, salt – 35 grams each;

Vegetable oil – 450 ml;

Cooking method:

1. Cut the washed and dried eggplants into cubes, place them in hot oil in a frying pan and fry for 12 minutes over low heat.

2. Cut the pepper in half, remove the seeds, cut into strips, grate the carrots, simmer both ingredients in a separate frying pan for twenty-five minutes.

3. Make tomato sauce from the tomatoes: to do this, remove the skins from the vegetables, chop the pulp, put the mixture in a cauldron, and simmer for 20 minutes.

4. Place fried eggplants, carrots and peppers in tomato sauce, add sugar and salt to taste.

5. Rinse the rice and add to the vegetables, simmer for another thirty-five minutes.

6. At the very end of stewing, pour in acetic acid and add any seasoning you like, black pepper, simmer for another 15 minutes and pour over clean banks, cool for three hours and lower into the cellar for storage.

6. Holiday appetizer with rice for the winter

Ingredients:

Ripe tomatoes - twenty pieces;

Two large forks of white cabbage;

Leeks - ten bunches;

Carrots – 700 grams;

Sweet pepper – 700 grams;

Sugar – 190 grams;

100 grams of salt;

Vegetable oil– 350 ml;

Purified water – 450 ml;

Long grain rice - a little less than half a kilogram.

Cooking method:

1. White cabbage wash, cut into small cubes.

2. Cut the peeled carrots into cubes too.

3. Rinse the leeks under running water and cut into small rings.

4. Cut bell peppers without seeds and stems into medium cubes.

5. Wash the tomatoes, dip in hot water, remove the skin, cut into cubes.

6. Rice cereal Rinse thoroughly in a colander and place in a deep metal container along with all the vegetables.

7. Sprinkle all ingredients with sugar and salt, place the container on medium heat, pour in sunflower oil and water, mix well and simmer for 55 minutes.

8. Wash glass jars, sterilize, dry a little clean towel.

9. Try the finished appetizer; if the rice is still hard, leave it to cook for another ten minutes.

10. Place rice and vegetables in jars, roll up, let cool and store in the cellar until winter.

To prevent the preserved food from deteriorating during storage, follow two important rules:

Do not use spoiled vegetables. If you come across such, carefully cut out inappropriate places.

Be sure to sterilize containers and lids.

Bon appetit and warm winter evenings.