Winter salads with rice for the winter recipes. An appetizer with rice for the winter is a salad, a hearty side dish, and an independent dish. The best rice snack recipes for the winter

Among different blanks are particularly popular canned salads. Salad with rice for the winter various additives- this is a great appetizer that will become a full meal for the whole family. Learn how to cook it in this review.
Recipe content:

Rice is a grain crop that is very popular. It is used primarily for second courses, including the famous pilaf, risotto, paella. Soups are also cooked from it - this is kharcho, pickle, and even borscht. However, in recent years, rice salads have gained particular popularity. And not only fast food, but also in the form of a blank for the future. We will devote this review to conservation for the winter.

Salad with rice for the winter - dietary and delicious preservation, which you can cook without spending a lot of time and effort. Such a blank will help out, if necessary, quickly cook soup or cook pilaf. It will be enough just to open the jar, add other products and Tasty dinner ready. The uniqueness of the dish lies in the fact that it is hearty and tasty snack Ideal hot as a side dish and cold salad. In addition, it can be cooked in a variety of ways, combining all kinds of products. Rice goes well with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - cooking secrets

The canning process at home is quick and easy. Attention should be paid to the careful selection of vegetables that will be part of the dish. Spoiled vegetables will shorten the shelf life of the harvest. Therefore, you need to choose the most ripe vegetables and carefully cut out inappropriate places.

Also, so that the preservation does not deteriorate during storage and is stored longer, be sure to sterilize the container and lids. Ready snack put in sterile jars while hot. Cool down at room temperature under a warm blanket and store in the cellar. If the snack is made in a small amount not for winter, then it is enough to cover it with a plastic cover, without rolling it with iron.

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

Bell peppers, onions and carrots are peeled, cut and sautéed, or boiled in tomato sauce. Garlic and chili peppers are added to add spice to the dish. Their quantity is regulated independently, based on personal taste preferences. Spices and herbs for snacks are practically not used. Sometimes they put a little dried herbs, fresh herbs, seasonings ... The main thing is not to overdo it so as not to interrupt the taste of the snack.

The first thing to do is to choose right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to a long-grained variety. For example, a variety of basmati or barakat. They have less starch, they do not boil soft and look good in ready dish. However, long grain rice is not as tasty as round grain rice. Therefore, some housewives choose rice of a round variety. It well absorbs the taste and aroma of other components of the snack. Rice also turns out tender and soft, but often boils soft.

Before cooking, clean the rice of debris, if any. Rinse well under running water and soak in cold water for 2 hours to remove excess starch. Then the boiled rice will come out more crumbly and 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
Cooking time - 1 hour 15 minutes

Ingredients:

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

Step by step cooking salad for the winter with rice and vegetables:

Pour the washed tomatoes with boiling water and remove the skin. Puree with a food processor or immersion blender, or strain through a sieve.
Peel the onion and cut into small cubes.
Wash sweet pepper, remove seeds and partitions and cut into thin strips.
Wash the carrots, peel and cut into strips or grate on a coarse grater.
Wash, soak and boil the rice.
Salt the tomato mass, add sugar, pour in vinegar, oil and mix. Put on fire and boil.
Add carrots to the boiling tomato mass, mix and cook under the lid for 15 minutes.
Then add Bell pepper and continue to cook on low heat for another 15 minutes.
15 minutes later to vegetable stew add the onion and cook for half an hour until the vegetables are ready.
After to prepared vegetables pour in the oil, add salt with sugar and boiled rice. Stir and cook for 5 minutes so that the rice absorbs the vegetable juices.
Pour vinegar into the products and mix. Remove the saucepan from the fire.
Pack a hot salad with rice and vegetables for the winter in sterilized jars, tighten with clean lids, turn upside down, cover with a warm towel and leave to cool.
Store jars in a cool place.

Salad with rice and zucchini will be an indispensable snack on winter days for the whole family. An appetizer will be a real salvation when there is no 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 cooking salad for the winter with rice and zucchini:

Wash the zucchini and cut into medium pieces.
Peel the onion and cut into half rings.
Peel the sweet pepper from partitions with seeds and cut into half rings.
Pour boiling water over the tomatoes, remove the skin and squeeze out the juice.
Pour the tomato juice into a saucepan and bring to a boil.
Pour in vegetable oil, add onion and cook for 15 minutes.
Season with sweet pepper and continue cooking for another 15 minutes.
Add zucchini to the mass and simmer for 10 minutes.
Put the boiled rice, salt and cook the snack until fully prepared cereals.
Pour in the vinegar, mix and pour the hot preparation into jars, roll up the lids, wrap in a warm blanket and leave to cool. Move to cellar for storage.

Rice salad with eggplant for the winter is very tasty. It will appeal to absolutely everyone and even gourmets. Thanks to this snack, you can cook dinner on hastily. To do this, it remains only to fry the meat and open a jar of vegetables.

Ingredients:

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

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

Boil rice groats.
Cut the eggplant lengthwise, sprinkle with salt and leave for half an hour. Rinse, pat dry and cut into cubes.
Remove the seeds from the pepper and cut into strips.
Peel the onion and cut into small cubes.
Peel and grate carrots.
Dip the tomatoes in boiling water for a few seconds, peel and cut into cubes.
Pour the oil into a cauldron, heat it up and add onions and carrots. Fry for 10 minutes.
Add eggplant and fry for another 10 minutes.
Send tomatoes and peppers to the components and simmer for 20 minutes under the lid.
Put the rice, salt and cook for 20 minutes.
Pour in the vinegar, stir and keep on the stove for 2 minutes.
Arrange the workpiece in clean prepared jars and close with sterile lids.

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 with a standard set of vegetables (tomatoes, peppers and onions) and rice with the addition of canning onions. Juicy and bright ingredients dishes will add taste and originality, and rice - 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:

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;
We wash the carrots, remove the skin with a vegetable peeler, then chop on a thin grater;
Wash the pepper well, cut and clean the seeds and core. Then cut into cubes;
Peel the onion, cut into medium cubes;
Rice is poured with water. Let it brew for 60 minutes;
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;
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;
Now it's the turn of rice, add it to the vegetables. Soaked cereals will cook faster, so 25 minutes will be enough;
10 minutes before turning off, pour Apple vinegar(6%), mix;
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 peppers, there are also ripe zucchini, which add juiciness and satiety to the dish. Fans of 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:

Wash the peppers, pat dry and cut in half. Separate the stalk and remove the core with seeds. Then cut into small strips;
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;
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;
Boil rice until half cooked;
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;
Before the end heat treatment add vinegar to the salad for the winter and mix;
Prepare jars and lids in advance - rinse well and sterilize;
We lay out ready-made salads with rice for the winter in containers and roll them 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:

Wash the tomatoes well, remove the skin after scalding. Then we cut the pulp into cubes or scroll in a meat grinder;
My sweet pepper pods, cut and take out the seeds with the stalk, cut into thin strips;
For cabbage, it is better to use the lower part, the “butt”, there are thinner leaves and no veins, so when cut, it will look more aesthetically pleasing, and taste better. We plan the cabbage into small thin stripes;
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);
We clean the onion and chop it into small pieces;
Rinse the hot pepper, remove the seeds (otherwise it will be too bitter and spicy), chop very finely;
Pour oil, tomatoes into a wide cauldron and simmer for 20 minutes;
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;
Along the way, boil the rice in a saucepan until soft;
Add rice, salt, sugar, mix and simmer for another 10 minutes also under the lid;
Then add vinegar to the salad for the winter, let it boil and remove from heat;
We lay out in sterilized jars, twist the lid.

The output is approximately 8 liters of the 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:

We thoroughly wash the eggplant, peel the skin with a vegetable peeler, remove large seeds. The pulp is cut into small slices;
Wash bell peppers, cut and remove the core with seeds, then cut into thin strips;
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;
We remove the husk from the onion, cut it in half lengthwise, then chop the halves in half rings;
Wash the carrots well, remove the skin, rub on a grater. You can crumble in a blender (but not to a puree state);
Garlic is peeled into slices from the husk, squeezed through a press or three in a blender (you can use a meat grinder);
We act with hot pepper in the same way as garlic, having previously cleared the seeds;
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;
We pour ready-made salads for the winter with eggplant and rice into pre-sterilized jars and roll them up with lids.
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 for winter preparations with rice do 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

As usual, we start with a tomato. We wash and peel after scalding, then grind the pulp with a knife, blender or meat grinder;
Wash the carrots well, remove the skin and grate on a thin long grater;
We free the onion from the husk and cut it as desired - into cubes or half rings;
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;
Garlic is peeled and crushed;
Soak rice and beans for an hour, and then boil until cooked (naturally, separately);
In a hot cauldron, we fry all our vegetables: tomatoes, onions, carrots, sweet peppers. 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.
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.

Rice with vegetables is hearty and healthy dish, which can be served as a side dish or as a full-fledged snack. To save time and money on the purchase expensive vegetables in winter period, you can prepare a salad with rice for the winter. Preparing this appetizer is easy, but you need to know some of the features of cooking.

To prepare a salad with rice, you need to choose the right products and carefully prepare the container for conservation.

Rice for salads is best used steamed, as it retains its shape even with prolonged stewing. If used regular rice, it is recommended to soak it in advance for 1 hour or more in cold water to remove starch residue. Then the rice should be boiled until half cooked. It is not necessary to boil the cereal, rice will come to readiness when stewing in vegetable juice.

Next, you will need to prepare the vegetables, according to the recipe. You need to choose good-quality fruits without the slightest sign of spoilage, since a single rotten tomato can completely ruin the entire batch of lettuce.

Salad is usually cooked without sterilization in boiling water. In order for it to be well stored, 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 that, the jars are covered with sterile lids and immediately hermetically sealed.

To ensure good preservation, you need to slowly cool the container with the salad. Having rolled up the jar, it is turned over and put on the lid. After all, all prepared jars are tightly wrapped with something warm, for example, old blankets. You can get canned food only in 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 is literally translated as “rice in the morning”, “rice in the afternoon” and “rice in the evening”.

Salad with rice for the winter "Tourist Breakfast"

One of the salad options is called "Tourist's Breakfast", as the taste of the preparation resembles well-known canned food produced industrially.

200 gr. rice
1 kg of tomatoes;
500 gr. bell pepper;
500 gr. onion;
20 gr. salt;
40 gr. Sahara;
100 ml vegetable oil;
80 ml table vinegar (9%).

We wash the rice, changing the water several times. Then fill the cereal with fresh water, and leave for one hour. Wash and clean vegetables thoroughly.

Chop the onion into thin slices. We free the tomatoes from the skin. To do this, they need to be lowered into boiling water for a minute, and then removed with a slotted spoon and immediately lowered into a container with cold water. After that, the peel can be removed very easily. After that, cut the tomatoes into small cubes, trying to remove all the seeds. Remove the seeds from the pepper and cut into small squares.

We take a cauldron or a saucepan with a thick bottom, put it on fire and pour vegetable oil. Dip the onion into the hot oil, fry, stirring occasionally for about 10 minutes. Then add tomato slices and simmer. The tomatoes will release a lot of juice and the mixture will become quite thin. At this point, put the rice from which the water was drained, simmer over low heat with the lid closed for about 15 minutes.

Next, add pepper to the tomato-rice mass, continue stewing for about half an hour. Stir occasionally so that the vegetables do not burn. Salt, add sugar and pour vinegar. After that, simmer for another five minutes. Then we lay out the snack in sterile jars and immediately close the container hermetically. We put the jars on the lids, wrap them with 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. onion;
500 gr. sweet pepper;
1 cup long grain rice
5 tablespoons of sugar (we collect sand without a slide);
2 tablespoons of salt;
50 ml of vinegar (9%);
350 ml vegetable oil.

We wash the rice, pour it with boiling water and leave it for two hours. Peel all vegetables and wash them thoroughly.

Cut the tomatoes into slices. Finely chop the onion, cut the pepper into thin strips, it is best to chop the carrots with a grater.

We put the vegetables and prepared rice in a large saucepan, add salt and sugar, season with vegetable oil. We put the pot on the fire.

Advice! If desired, you can add spices to the salad - a few bay leaves, allspice and hot peppers.

Cook after boiling for 40 minutes, stirring occasionally during the stewing process. Then pour in the vinegar, stir and turn off the heat. We pack the hot mass in sterile jars, seal hermetically. Cool by turning upside down and wrapping in warm clothes. After a day, we take out the banks and send them for storage.

Salad with bell pepper and rice

Rice salad is an appetizing and tasty snack.

1 glass of rice;
3 cups of tomatoes;
1 kg of bell pepper;
1 kg of carrots;
1 kg of onion;
3 tablespoons of salt;
1 cup of sugar;
300 ml of vegetable oil;
5 bay leaves;
5-6 peas of allspice.

We wash the vegetables, clean them. Cut the tomatoes into halves of the rings, removing the stem. It is best to grate the carrot, but you can cut it into thin circles, cut the pepper into small squares. Finely chop the onion.

We put all the vegetables in a saucepan, add salt, sugar. You can pepper. Pour in vegetable oil and put on a 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 in sterile jars and immediately close it with hermetically boiled lids. Leave until completely cool under the "fur coat".

Salad for the winter with cabbage and rice

Rice salad is great for diet food. 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 of refined oil;
25 gr. Sahara;
30 gr. salt;
a pinch of black ground pepper;
60 ml of table vinegar (9%).

Let's prepare all the vegetables. Finely chop the cabbage, cut into thin strips bell pepper, onions - quarters of rings. Tomatoes are peeled and cut into cubes. Boil rice in advance until half cooked. The grains should still be a little firm.

Mix vegetables with sugar, salt and pepper. We add vegetable oil. Simmer in a saucepan for 20 minutes after boiling. Then we put rice and continue stewing for another 15-20 minutes. At the end, add vinegar and turn off the fire. Pouring hot salad in sterilized jars and seal tightly. We cool under the "fur coat", setting the banks until completely cooled upside down.

rice snack for the winter - it's like a salvation for someone who desperately wants to eat, and the time to cook hearty meals absolutely not.

Such a home winter preparation will be able to satisfy a wide variety of taste preferences: for a vegetarian, and for a meat eater or a fish lover, there are corresponding recipes for preparing canned rice for the winter.

What is so special about rice and why does this particular cereal pair effectively with almost all foods? This article will offer not only step by step instruction, how to cook this or that rice dish, but also share invaluable recommendations from chefs and herbalists.

How to cook rice snack for the winter - 15 varieties

Under such a serious and voluminous name lies an easy-to-prepare, but certainly delicious salad rice and baked eggplant.

To prepare 5 liters home preservation for this recipe you need:

Rice and sunflower oil - 1 cup each
Tomatoes - 2.5 kg
Eggplant - 1.5 kg
Sweet pepper - 1 kg
Onions and carrots - 0.75 kg each
Salt - 2 tbsp.
Sugar - 5 tablespoons
Vinegar - 100 ml

How to cook:

Wash eggplant, peel, cut into cubes and bake in the oven on a baking sheet with 2-3 tbsp. olii (at t=200C) until done.
Make juice with pulp from tomatoes.
Cut the vegetables beautifully and boil in a saucepan with tomato, sugar, salt for 20 minutes.
Add rice and cook until rice is cooked.
Add eggplant and vinegar, simmer another 5 minutes.
Arrange in sterilized jars, roll up and put in the cellar when cool.

This recipe is similar to the previous one, but it does not contain eggplant.

For 4.5 liters of canned food you will need:

Rice - 1.5 kg
Tomatoes - 3 kg
Onions, sweet peppers, carrots - to taste no more than 2 kg of total mass
Sunflower oil - 1.5 cups
Vinegar - 1 tbsp.
Salt, sugar, spices - to taste

How to cook:

Add chopped vegetables to the calcined oil in a saucepan in this order: onion - fry - carrots - brown - sweet pepper. Then pour in twisted tomatoes (or chopped), salt, sugar, spices. Simmer for 10 minutes and add rice. Simmer for up to 40 minutes, stirring constantly.

Make sure that there is always liquid in the salad. And if evaporated, then you can dilute it with water.

A few minutes before the end of the cooking process, add vinegar and, while still hot, spread the salad into prepared jars, cork and leave to cool slowly in the room.

The set of ingredients for this salad is standard, as for any other salad with rice and vegetables. But, the ratio in quantity is slightly different, and the cooking process itself is quite interesting and simple.

What you need for 6 liters of salad:

Rice - 1 tbsp.
Onions, carrots, sweet peppers, tomatoes - 1 kg each
Sunflower oil - 400 ml
Vinegar - 0.5 tbsp. (9%)
Sugar - 1 tbsp.
Salt - 1.5 tbsp.

How to cook:

Prepare the marinade: mix vinegar, oil, salt, sugar in a saucepan and boil for a couple of minutes. Add carrots to this marinade (simmer for 10 minutes), then onions (simmer for 10 minutes), pepper (simmer for 10 minutes). At the end - pour tomato juice or sliced tomatoes and also simmer for 10 minutes. Add rice cooked until half cooked and simmer this mixture for 35-40 minutes.

Arrange in prepared jars and roll up.

The secrets of making this salad can be viewed in the video:

The products for preparing this salad are the same as in the recipes above, but their ratio is completely different, and therefore the Leto salad becomes especially tasty and fragrant.

For 5 liters of canned food you need:

Rice - 2 tbsp.
Tomatoes - 3 kg
Sunflower oil - 0.5 l
Sugar - 1 tbsp
Salt - 1 tbsp.

How to cook:

The secret of a delicious salad is that we must fry all prepared and chopped vegetables separately.

In a boiling tomato, add the already fried onion-stir-carrot-stir-sweet pepper-stir. Raw rice, along with sugar, salt, spices, is thrown into the tomato last. Mix thoroughly and cook for 1 hour. We lay out the hot salad in jars, roll up and leave to cool completely upside down.

This is a very tasty and original recipe.

What do you need:

Cabbage - 1 head
Carrots, onions, sweet peppers - 0.3 grams each
Rice - 1 cup
Sunflower oil - 100 grams
Salt - 1 tbsp.
Sugar - 3 tablespoons
Vinegar - 2 tbsp.
Water - 0.5 l
spices - to taste

How to cook:

Boil the marinade: mix salt, sugar, vinegar and water and boil for 2-3 minutes.
Blanch cabbage in boiling water for 2-3 minutes. Separate into individual leaves.
Finely chop the carrots, onions, bell peppers and fry them separately in oil.
Boil rice until tender. Mix with roasted vegetables.
Put 1-2 tablespoons of filling on cabbage leaves, roll up with an envelope.
At the bottom of the jar we put spices (sulfuric peas, hot peppers, Bay leaf etc.). Then we lay the prepared cabbage rolls and pour the marinade.
Sterilize canned food: liter cans for 25-30 minutes. Roll up and chill.

Video tips here:

A classic recipe for canned cabbage rolls with rice and vegetables. We use tomato sauce as a marinade.

What do you need:

Rice - 1 cup
Vegetables (onions, carrots, sweet peppers) - 300 grams each
Tomato (or tomatoes) - 1 kg
Salt - 2 tbsp.
Sugar - 5 tablespoons
Vinegar - 2 tbsp.
Oil for frying - 3-4 tbsp.

How to cook:

Mix salt, sugar, vinegar, tomato and prepare a tomato marinade.
Boil and cool the rice.
Prepare cabbage leaves.
Overcook the vegetables separately and mix all the ingredients for the filling with rice.
Stuff the cabbage leaves, fold them into an envelope, put them in jars and pour over the marinade. Sterilize jars of 1 liter - 40 minutes each.

This salad is simply an indispensable addition to the main dishes. And it looks festive on the table, and everyone likes the taste!

Ingredients per pound of rice:

Zucchini and tomatoes - 3 kg each
Carrots, sweet peppers, onions, herbs, salt, spices - to taste, but not more than 2 kg
Garlic (required!) - 1 head
Sunflower oil - 150 grams
Sugar - 4 tbsp

How to cook:

This is a salad in which vegetables are not fried.

Clean and cut all components.

Boil rice until half cooked, strain, rinse.

Make juice from tomatoes, add vegetable oil, garlic, sugar, salt, spices to it and boil for a couple of minutes.

Pour chopped vegetables into the tomato, cook for 20 minutes. Then add rice and cook for another 45 minutes, stirring occasionally. At the end, you can still add herbs and other spices. Hot salad is laid out in jars and immediately corked.

One of the options for such a salad, see here:

Perfect for those who are on a diet, because. very few calories!

Ingredients per cup of rice:

Tomatoes - 2.5 kg
Cabbage, onions, sweet peppers, carrots - 0.5 kg each
Vegetable oil and sugar - 1 cup each
Salt - 2 tbsp.
vinegar (preferably apple) - 100 ml

How to cook:

Cut vegetables beautifully, cook rice until half cooked, make juice with pulp from tomatoes.

Pour oil, sugar, salt, spices into a wide saucepan, put vegetables there and simmer for 30 minutes. Then add rice - simmer for another 15 minutes. 5 minutes before readiness, pour in vinegar, arrange in jars and roll up.

Very beautiful and doubly useful salad.

What is necessary:

Rice and beans - 200 grams each
Tomatoes - 3 kg
Onions, carrots, sweet peppers - 1 kg each
Garlic - 1 head
Hot pepper - 1 pc.
Sugar - 1 cup
Salt - 3 tablespoons
Oil - 0.5 l

How to cook:

Boil the cereals pre-soaked in water for 2-4 hours until half cooked.

In oil, overcook the chopped vegetables, add the tomato and simmer for 1 minute. Add beans first - simmer for 10 minutes, then rice - simmer for 15 minutes. Arrange in banks and roll up.

The special charm of this salad is that it is prepared without vinegar!

notice acetic acid fully able natural acids in apple and zucchini.

What do you need:

Rice - 0.250 kg
Zucchini - 2 kg
Sour apples - 0.5 kg
Vegetable oil and tomato paste - 150 grams each
Water and sugar - 1 cup each
Salt - 3 tablespoons
Grated garlic - 0.5 cup
Bay leaf, cloves, peppercorns - to taste

How to cook:

Boil rice until half cooked, rinse well.

Cut vegetables and fruits.

Put everything in a bowl, pour tomato paste and cook for 20 min. Then add garlic and spices - and cook for another 10 minutes.

Arrange the hot salad in prepared sterilized jars and roll up.

This vegetable delicacy looks great on festive table! Mushrooms will add a sophisticated aroma of the forest, and the tomato will make the dish truly homemade.

What do you need:

Rice - 0.25 kg
Fresh mushrooms - 0.5 kg
Sweet pepper and tomatoes - 1 kg each
Vegetable oil - 0.5 cups
Spices, salt - to taste

How to cook:

Saute rice with mushrooms in oil.

You can add grated carrots, but the vegetables should be stewed longer.

Chop the onion and grind the tomatoes.

Combine rice and mushrooms with tomato-onion mixture (take half of the tomatoes), spices, salt and, if necessary, dilute with water to liquid state. Simmer until done.

Prepare the peppers: cut the stalk, remove the seeds.

Stuff the peppers with the prepared stuffing, put them in jars and pour over the second half of the tomato juice.

Sterilize for 1 hour, roll up and wrap until the jars are completely cool.

See an example of this salad here:

A unique combination of rice, mushrooms and fragrant vegetables with greens!

What do you need:

Rice - 0.25 kg
Mushrooms - 0.5 kg
Sweet pepper, tomatoes, onion - 0.5 kg each
Vinegar - 0.5 tsp each per liter jar
For 2 liters of water:
Salt - 2 tbsp.
Sugar - 6 tablespoons
Spices (peppercorns, bay leaf, cloves) and herbs - to taste

How to cook:

Wash the pepper and finely cut into medium-sized strips.

Cut the tomatoes into slices, chop the onion.

Boil rice until cooked, rinse.

Saute mushrooms in oil until tender.

Prepare the brine: mix sugar, salt, spices, water and boil for 5 minutes.

At the bottom of the jar, put 2 leaves of parsley and 5-6 peppercorns.

Sterilize liter jars for 15 minutes and roll up.

Great for when you don't have the time or desire to cook. hearty lunch. Just take it out and heat it up!

Any grain can be used in place of rice.

What do you need:

Meat - 2 kg
Rice - 1 kg
Onion - 0.3 kg
Spices, salt, water

How to cook:

Boil the meat separately until tender.

Boil rice until half cooked, rinse.

Put the meat in pieces in a large container, then rice, onion, spices. Pour all this with broth with water (3 cm above the level of rice) and cook for 1.5 hours over medium heat. You need to stir, remove the foam all the time.

Arrange the hot salad in jars and roll up.

There is no need to pre-cook vegetables and meat in this recipe. And you don’t need to sterilize jars with such a salad either!

Ingredients per liter jar:

Meat - 300 grams
Rice - 0.5 cup
Salt - 0.5 tsp
Vegetable oil - 2 tbsp.

How to cook:

In a sterilized jar, put spices at the bottom (black peppercorns, laurel leaves, etc.). Top - meat slices (one third of the jar). Pour the washed rice on top of the meat and fill it with 2/3 jar of water. Add oil, salt. Cover with seaming lids without rubber bands and put in cold oven. When it boils, reduce the gas to 150C and cook until tender (1.5 hours). Roll up and refrigerate when cold.

How the diversity of such canned meat can be used with rice different kinds meat (beef, pork, chicken, etc.). With each type you will get a unique and original salad!

The recipe is similar in technology to "Rice with meat", prepared according to option No. 2. But instead of meat different varieties We also take different kinds of fish.

What do you need:

Rice - 0.5 kg
Fish - 300 grams
Salt - 0.5 tsp
Sunflower oil - 2 tbsp.

How to cook:

Put spices on the bottom of the calcined jar (bay leaf, black peppercorns, allspice peas, cloves). Then, exactly a third of the can, fold the sliced \u200b\u200bfish. Pour rice on top, fill the container 2/3 parts with water, pour in 2-3 tablespoons of vegetable oil, salt. Close the filled jar with foil or can lid without the inner rubber circle and place in a cold oven. As the oven heats up, keep an eye on when the canned food boils. Now you need to reduce the heat and cook for 40 minutes. At the end of this time, take out the jar and roll it up.

Conclusion; winter canning recipes essential ingredient plenty of rice. They are in the countries of the world, many are considered traditional in our country. A little imagination and attention - and any combination of vegetables, cereals, herbs, spices, meat with rice will turn into a unique cooking masterpiece! Good luck and bon appetit!

Canning salads with rice has its own characteristics. Compliance with simple rules will allow you to prepare incredibly delicious dishes that will come in handy in winter. A delicious salad with rice for the winter is hearty, full meal, which is also rich in vitamins. And they are so lacking in winter.

The aroma of this dish is so rich that you just open the jar and your appetite flares up. Tasty and nutritious dish It will come in handy in cases where there is absolutely no time for cooking.

You will need:

1 kg. juicy carrots;
1 kg. tomatoes;
1 kg. salad onion;
1 kg. sweet pepper;
a couple of two-hundred-gram glasses of rice;
a couple of two-hundred-gram glasses of oil;
a couple of st. l. salt;
floor 200 gr. a glass of vinegar 9%.

Rice salad for the winter recipes:

Without exception, all vegetables are washed, cleaned and dried a little.
All available seeds are carefully removed from the pepper, and it is cut into thin strips.
A grater is used to grind carrots.
The onion is cut into thin halves of rings.
Tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is removed from them effortlessly. Then they are ground in a meat grinder or blender.
Rice is boiled until it becomes crumbly.
Tomatoes are moved to the most suitable container for subsequent manipulations, salted, sprinkled with sugar, mixed with vinegar and oil. In this composition, the tomato mass is boiled.
Carrots are added to the tomato puree and boiled for about a quarter of an hour.
AT vegetable mix add chopped pepper and boil for another quarter of an hour.
Now it's the bow's turn. It is added to the tomato mixture and boiled for at least half an hour.
Last required component- rice. After adding it to the salad until ready, it remains to simmer for only about five minutes.
While preparing the salad, you should prepare a container that is simply necessary for high-quality canning. It should be washed well and subjected to obligatory sterilization.
The freshly prepared salad is laid out in the heat-treated jars and immediately rolled up.
To slow down the cooling process as much as possible, the jars should be covered with something warm.

Rice salad for the winter is very tasty

Canning green tomatoes for many hostesses seems very difficult. In addition, not everyone likes such a preparation. But not in the case of canning them with rice. It is amazing delicious side dish which is very easy to prepare.

You will need:

two hundred gram glass of rice;
couple kg. green tomatoes;
half kg. juicy carrots;
half kg. sweet pepper;
half kg. salad onion;
a quarter of a two-hundred-gram glass of salt;
half a two-hundred-gram glass of sugar;
one and a half two-hundred-gram glasses of oil.

Salad with vegetables with rice for the winter:

Rice must be soaked for a couple of hours beforehand.
All seeds are carefully removed from the pepper, and it is cut into miniature cubes.
Tomatoes are cut in the same way.
The existing husk is removed from the onion and it is cut into thin rings.
Carrots are peeled and then rubbed on the simplest grater.
All chopped vegetables are laid out in a dish suitable for all further actions and mixed with rice.
All the remaining unused components are added to the rice and vegetable mass and the mixture is boiled for about forty minutes.
This time, the preparation of dishes that are necessary for preservation is carried out. It is washed with soda and subjected to high-quality pasteurization.
In heat-treated jars laid out ready salad and rolls up immediately.

Salad with rice full winter

Unusual but amazing delicious combination rice and cabbage will certainly cause a sensation among the guests. A very satisfying dish with a pleasant sourness helps to quickly prepare for any holiday, while the table will be much more colorful than with standard potatoes.

You will need:

5 kg. tomatoes;
1 kg. sweet pepper (different colors);
1 kg. salad onion;
1 kg. ordinary cabbage;
1 kg. juicy carrots;
couple 200 gr. glasses of oil;
4 tbsp. l. salt;
couple 200 gr. glasses of sugar;
half kg. rice
200 gr. a glass of apple cider vinegar 6%;
half hot peppercorn.

Rice salad for the winter:

Tomatoes are immersed in boiling water for a few seconds, after which it is elementary to simply remove the skin from them. Already without it, they are crushed in a meat grinder.
Seeds are removed from the pepper and then it is cut into strips as thin as possible.
Cabbage is also chopped into thin strips.
Carrots are washed, peeled and then chopped on a grater.
Seeds are also removed from hot peppercorns and finely chopped.
Moves to a container suitable for cooking vegetables tomato puree and butter, where it is boiled for about twenty minutes.
Then other chopped vegetables are added to the tomato mass. They should boil for forty minutes.
Rice is also boiled in a separate bowl until it becomes soft.
Rice and all remaining ingredients are added to the vegetable mixture. In its entirety, the salad languishes for a maximum of ten minutes.
Preparation is also being carried out for containers, which should be washed with soda and subjected to the necessary sterilization.
Only in processed high temperature jars laid out finished product and rolls over in an instant.

Important! Salad can be both very spicy and very hot. Depending on personal preferences, the amount of pepper can be increased or completely abandoned. Adding greens will make it more fragrant and fresh in summer.

Rice salad for the winter

Unusual, a little spicy salad with the addition of beans, it can be used both as an exquisite side dish and as a luxurious snack. With a pleasant spiciness and an amazing garlic aroma, it can only cause admiration.

You will need:

6 pcs. juicy carrots;
two hundred gram glass of rice;
1 kg. sweet pepper;
1 kg. salad onion;
floor l. oils;
3 kg. tomatoes;
3 art. l. salt;
1 head of early garlic;
two hundred gram glass of beans;
two hundred gram glass of sugar;
floor of hot pepper.

Rice salad for the winter:

Tomatoes are literally immersed in boiling water for a moment and then the skin is removed from them with particular ease.
Peeled tomatoes are crushed in the most ordinary meat grinder.
Carrots must be washed, peeled and cut into very thin and long strips.
The skin is removed from the onion and then it is cut into tiny pieces.
The seeds are removed from the pepper, and it is also cut into strips.
The hot pepper is finely chopped.
A press is used to crush the garlic.
Rice and beans must be soaked for an hour and boiled separately from each other.
In the dishes that are most suitable for further actions, oil is heated. All prepared vegetables are laid out in it and boiled for a third of an hour.
All other components are added and the salad is boiled for another ten minutes.
Jars without fail with soda are washed and subjected to high-quality sterilization.
A still very hot salad is laid out in a heat-treated container and immediately rolled up.

Tip: depending on the desired result, you can change the amount required tomato. By reducing its dish it will be thick, and if you add more from it, the rice will be in a very original tomato sauce and it will look more like a sauce than a side dish.

Zucchini salad with rice for the winter

Rice combined with vegetables like eggplant and zucchini is incredible. tasty dish. It is difficult to call it even a salad, because it can be a full breakfast, and not just an appetizer. In addition, it is nutritious, healthy and fragrant.

You will need:

one and a half kg. eggplant;
one and a half kg. zucchini;
1 kg. tomatoes;
one and a half kg. ordinary cabbage;
a couple of st. l. salt;
floor 200 gr. a glass of sugar;
half tsp ground ordinary pepper;
half kg. salad onion;
two hundred gram glass of oil;
half a two-hundred-gram glass of vinegar 9%.

Salad for the winter from zucchini with rice:

In the form of very thin straws, zucchini, cabbage and eggplant are cut.
Tomatoes are completely submerged in boiling water and immediately peeled off. Only after that they need to be crushed in a meat grinder.
All the husks are removed from the onion and it is cut into thin halves of rings.
Rice is boiled until soft.
The oil is mixed with salt, vinegar and salt, after which it warms up to the maximum.
Cabbage is added to the heated vinegar mixture and stewed for ten minutes.
The rest of the vegetables are added to the cabbage and stewed for at least another quarter of an hour, after which rice and pepper are added.
In its entirety, the salad is boiled for about twenty minutes.
At this time, the container necessary for the preservation process is being prepared. She is washed with the most ordinary soda and must be sterilized.
Ready rice salad laid out in thermally processed jars and instantly rolled up.

Salad with zucchini for the winter with rice is of particular value. They are not only incredibly tasty, but also useful. Yes, and it’s very convenient from time to time to make yourself a holiday, not to stand at the stove, but simply open a jar with such a masterpiece and eat heartily. And if we take into account that the conservation of such a product is carried out quite quickly and simply, then there is no price for this blank at all.