Vegetable snack with rice for the winter. Vegetable salad with rice for the winter

Rice snack for the winter - it’s like salvation for someone who desperately wants to eat and has no time to cook hearty dishes absolutely not.

This homemade winter preparation can satisfy a wide variety of taste preferences: for both a vegetarian, a meat eater or a fish lover, there are appropriate recipes for preparing canned rice for the winter.

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

How to prepare rice snack for the winter - 15 varieties

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

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

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

How to cook:

Wash the eggplants, peel them, cut them into cubes and bake in the oven on a baking sheet with 2-3 tbsp. olia (at t=200C) until ready.
Make juice and 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 done.
Add eggplant and vinegar, simmer for another 5 minutes.
Place in sterilized jars, roll up and store in the cellar when cool.

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

For 4.5 liters of canned food you will need:

Rice - 1.5 kg
Tomatoes - 3 kg
Onion, Bell pepper, carrots - to taste no more than 2 kg of total weight
Sunflower oil - 1.5 cups
Vinegar - 1 tbsp.
Salt, sugar, spices - to taste

How to cook:

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

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

A few minutes before the end of the cooking process, add vinegar and, while still hot, place the salad in prepared jars, seal 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 simmer 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 in tomato juice or tomatoes cut into pieces and also simmer for 10 minutes. Add rice cooked until half cooked and simmer this mixture for 35-40 minutes.

Place in prepared jars and roll up.

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

The ingredients for preparing this salad are the same as in the recipes above, but their ratio is completely different, and therefore the “Summer” salad becomes especially tasty and aromatic.

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 the prepared and chopped vegetables separately.

Add the already fried onions to the boiling tomato - stir - carrots - stir - sweet pepper - stir. Add raw rice, sugar, salt and spices to the tomato last. Mix thoroughly and cook for 1 hour. Hot salad Place in jars, roll up and leave upside down until completely cooled.

This is a particularly tasty and original recipe.

What do you need:

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

How to cook:

Cook the marinade: mix salt, sugar, vinegar and water and boil for 2-3 minutes.
Blanch the cabbage in boiling water for 2-3 minutes. Separate into individual leaves.
Finely chop the carrots, onions, and sweet peppers and fry them separately in oil.
Boil the rice until done. Mix with roasted vegetables.
Place 1-2 tbsp of filling on cabbage leaves and roll up into an envelope.
Place spices at the bottom of the jar (sulfur peas, hot pepper, Bay leaf etc.). Then place the prepared cabbage rolls and pour in the marinade.
It is necessary to sterilize canned food: liter jars for 25-30 minutes. Roll up and cool.

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

How to cook:

Mix salt, sugar, vinegar, tomato and prepare tomato marinade.
Cook and cool the rice.
Prepare cabbage leaves.
Fry the vegetables separately and mix all the filling ingredients with the rice.
Stuff cabbage leaves, roll them into envelopes, put them in jars and pour marinade over them. Sterilize 1 liter jars for 40 minutes.

This salad is simply an irreplaceable addition to main courses. It looks festive on the table, and everyone likes the taste!

Ingredients for half a kilo 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 the vegetables are not fried.

Clean and cut all components.

Cook the rice until half cooked, strain and rinse.

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

Add chopped vegetables to the tomato and cook for 20 minutes. Then add rice and cook for another 45 minutes, stirring. At the end, you can also add herbs and other spices. Place the hot salad into jars and seal immediately.

See one version of this salad here:

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

Ingredients for a glass 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 the vegetables beautifully, cook the rice until half cooked, and make juice and pulp from the tomatoes.

Pour oil, sugar, salt, spices into a wide saucepan, add vegetables and simmer for 30 minutes. Then add rice and simmer for another 15 minutes. 5 minutes before it’s ready, pour in the vinegar, pour into jars and roll up.

A very beautiful and doubly healthy 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 piece
Sugar - 1 glass
Salt - 3 tbsp.
Oil - 0.5 l

How to cook:

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

Fry the chopped vegetables in oil, add the tomato and simmer for 1 minutes. First add beans - simmer for 10 minutes, then rice - simmer for 15 minutes. Place into jars and roll up.

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

Notice acetic acid will be able to fully 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 glass each
Salt - 3 tbsp.
Grated garlic - 0.5 cups
Bay leaf, cloves, peppercorns - to taste

How to cook:

Cook the rice until half cooked, rinse well.

Cut vegetables and fruits.

Place everything in a saucepan and pour tomato paste and cook for 20 minutes. Then add garlic and spices and cook for another 10 minutes.

Place the hot salad into prepared sterilized jars and roll up.

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

What do you need:

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

How to cook:

Fry 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 a tomato-onion mixture (take half the tomatoes), spices, salt and, if necessary, dilute with water until liquid state. Simmer until done.

Prepare the peppers: cut off the stem, remove seeds.

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

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

For an example of how to prepare such a salad, see here:

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

What do you need:

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

How to cook:

Wash the peppers and cut them nicely into small strips.

Cut the tomatoes into slices, chop the onion.

Cook the rice until tender, rinse.

Fry the mushrooms in oil until tender.

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

Place 2 bay leaves and 5-6 peppercorns on the bottom of the jar.

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!

Instead of rice, you can use any cereal.

What do you need:

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

How to cook:

Cook the meat separately until done.

Cook the rice until half cooked, rinse.

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

Place the hot salad into jars and roll up.

There is no need to pre-cook vegetables and meat in this recipe. And there’s no need to sterilize jars with this salad either!

Ingredients for a liter jar:

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

How to cook:

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

How diverse are such canned meat can be used with rice different kinds meat (beef, pork, chicken, etc.). Each type will make a unique and distinctive 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 types of fish.

What do you need:

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

How to cook:

Place spices (bay leaf, black peppercorns, allspice, cloves) on the bottom of the baked jar. Then place the fish cut into pieces into exactly one third of the jar. Pour rice on top, fill the container 2/3 with water, pour in 2-3 tablespoons of vegetable oil and salt. Cover the filled jar with foil or can lid without the inner rubber circle and place in a cold oven. As the oven heats up, watch 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; recipes for canning food for the winter with mandatory ingredient there is plenty of rice. They exist in countries around the world, many are considered traditional here. A little imagination and attention - and any combination of vegetables, grains, herbs, spices, meat and rice can turn into a unique one. cooking masterpiece! Good luck and bon appetit!

Remembering the storage of food for the winter along with the pleasure of aromatic compote, the thought comes to mind about how labor-intensive this process is. Preparing a salad with rice for the winter will not be difficult for even the youngest housewife.

The salad includes vegetables familiar to everyone from childhood: peppers, onions, carrots, tomatoes. Over the years, housewives have come up with a lot of variations. of this dish: from the most simple salads, to savory, spicy dishes.

Rice is universal product, which we put in sweet dishes, soups, cereals and salads. Any rice will work for our salad, but long-grain rice has a more aesthetic appearance. ready dish. In addition, rice acts as an absorbent, removing harmful substances and taking care of your figure.

The juice from pink tomatoes is more tender. You can also use tomatoes to “color” our salad yellow or Orange color, puzzling your friends!

How to prepare a salad with rice for the winter - 15 varieties

A regular salad with rice can be prepared in winter a great addition to your usual diet in winter.

Ingredients:

Sugar - 100 gr.
Salt - 2 tbsp. l
Vegetable oil - 200 gr.
Tomatoes - 3 kg
Carrots - 0.5 kg
Salad pepper - 700 gr.
Hot pepper - 1 pc.
Onion - 1 kg
Long grain rice - 1.5 tbsp.
Vinegar - 100 gr.

Preparation:

Wash the peeled vegetables. Chop the tomatoes, boil, add salt, add sugar and cook for 10 minutes.
Cut the onion into rings, grate the carrots, chop the pepper into cubes.
Add carrots, onions and peppers to the tomatoes.
Add rice scalded with boiling water and simmer for another 25 minutes. Then pour in vinegar, stir, put in jars, and roll up.
With such yummy food, you are guaranteed a well-fed winter!

Often in winter, during a feast, you want something spicy and familiar. In this case, a rice salad with zucchini and hot pepper will help you out.

Ingredients:

Sugar - 100 gr.
Salt - 1 tbsp.
Vegetable oil - 100 gr.
Zucchini - 1 kg
Tomatoes - 700 gr.
Carrots - 500 gr.
Pepper - 500 gr.
Onion - 500 gr.
Rice - 400 gr.
Hot pepper - 1-3 pcs.
Garlic - 2 heads

Preparation:

Blanch the tomatoes and remove the skin. Peel the carrots and chop them large. We clean the zucchini and remove the seeds. Grind carrots, tomatoes, zucchini into puree in a blender or meat grinder. Chop the peppers nicely and wash the rice.

Fry the peppers, pour in the puree. Add salt, sugar, garlic and simmer for 37-40 minutes until cooked.

Pour boiling water over the jars and fill with salad.

It is more advisable to cook salad with rice for the winter in a wide saucepan with a thick bottom. This will help avoid burning.

Do you like the aroma of spices: bay leaf, cloves? Then this magic is just for you.

Ingredients:

Sugar - 4 tbsp.
Salt - 3 tbsp.
Vegetable oil -
Zucchini - 1 kg
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 0.5 kg
Rice - 300 gr.
Black pepper, peas - 10 pcs.
Allspice, peas - 10 pcs.
Bay leaf - 5 pcs.
Cloves - 10 buds
Vinegar 9% - up to 250 ml

Preparation:

Let's start preparing the salad by preparing the vegetables. We clean all the vegetables. If you come across old zucchini, cut off the skin and clean out the seeds - this will make the salad more tender. Carrots must be grated.

Place all the vegetables in a saucepan and simmer for an hour over low heat. Add the washed rice and simmer for another half hour, add vinegar and stir.

Place the finished salad in jars, sterilize for 20 minutes and seal with lids, preferably screw ones.

The output will be approximately five liters of aromatic, tender winter salad with rice.

There is almost no vinegar in this salad. Salad - very tender stick a lifesaver for every housewife.

Ingredients:

Sugar - 1 tbsp.
Salt - 2 tbsp.
Vegetable oil - 500 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp.
Vinegar - 1 tbsp.

Preparation:

Soak the rice overnight or simply boil it until half cooked. Pour oil into a cauldron, add salt/sugar and bring to a boil. Place the chopped onion and grated carrots in a cauldron, mix and simmer for ten minutes. Add peppers, tomatoes and cook again for 10 minutes. Add rice, simmer for 15 minutes. After adding vinegar, simmer the salad for another 7-10 minutes and put it in prepared jars. Place the closed salad in the cellar after cooling.

Perhaps the easiest to prepare of all the recipes presented. But simplicity does not detract from its taste, and you can see this for yourself.

Ingredients:

Sugar - a third of a spoon
Salt - half a spoon
Vegetable oil - 100 gr.
Tomatoes - 600 gr.
Carrots - 200 gr.
Pepper - 200 gr.
Onion - 200 gr.
Rice - a third of a glass

Preparation:

Prepare the vegetables: peel, wash. Cut carrots and peppers into strips, onions into half rings, tomatoes into cubes.

Heat 100 grams of oil and fry the prepared vegetables (peppers, onions, carrots) in it for 20 minutes.

Wash the rice and add to the seasoning. We also send salt, sugar, and tomatoes there. We wait until the rice is ready and put it in jars. After the cans have cooled, we lower them into the basement.

A wonderful salad with rice for the winter of the classic type. It's simple to prepare, but the taste of this dish is irresistible.

Ingredients:

Sugar - 1 tbsp.
Salt - 1 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.

Preparation:

Chop carrots and tomatoes and grind them in a blender. Chop the onion, pepper and fry in hot oil. Pour tomato juice, salt, sugar and washed rice into the pan. Having set the heat to minimum, put the pan and simmer for an hour, and to prevent the salad from burning, you need to stir it.

Place the finished salad in sterilized jars. Roll up the lids and place them on a shelf in the cellar.

This salad is spicy and sweet and is a piquant addition to your winter table!

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 0.5 l
Tomatoes - 3 kg
Carrots - 1 kg
Sweet pepper - 6 pcs.
Hot pepper - 2 pcs.
Onion - 1 kg
Rice - 1 tbsp.
Vinegar essence - 1 tbsp.

Preparation:

Peel the onion, wash it and finely chop it. Chop the peppers, grate the carrots, and chop the tomatoes. Rinse the rice clean.

Pour half a liter of oil into the pan, fry the onion, add carrots and fry again (12 minutes).

Place tomatoes, rice and pepper, salt, sugar in a pan and simmer for 40 minutes. Add a spoon vinegar essence and after five minutes we put the salad into jars for later rolling.

Have a nice feast!

Vegetables for salad should be juicy and crispy, but not watery. This way, you will not have excess moisture, which will distort the taste of the dish.

The salad is simply made for a snack. It's so simple - open the jar and the table is set!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 200 ml
Tomatoes - 3 kg
Carrots - 1 kg
Pepper - 1.5 kg
Hot red pepper - 3-5 pcs.
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 2-4 heads
Spices - to taste

Preparation:

We choose vegetables at the market: the juiciest and most beautiful, not wrinkled. We clean and wash them. Dry the vegetables on a paper towel and cut into strips, onions into half rings, and carrots can be grated.

Place hot pepper, garlic and salt in a blender and chop.

Fry vegetables in boiling oil: carrots, onions, peppers. Add salt, sugar, chopped pepper and garlic, spices. Add washed rice and simmer for 35 minutes until all ingredients are ready.

We put our salad in prepared jars and send it to a cool place until winter.

Classic, easy to prepare, salad with rice for the winter. Even someone who is a rare guest in the kitchen can cook it, just be friends with a knife and love to eat delicious food!

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp.
Vegetable oil - 250 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 2 tbsp. (500 gr.)
Vinegar - 3-4 tbsp. l.

Preparation:

Grind the tomatoes and carrots in a meat grinder, finely chop the peppers and onions. Pour everything into a large saucepan to make stirring easier, and put it on gas.

While the vegetables are boiling, wash the rice and pour it into the pan. Add salt, sugar and a glass of butter. Mix our salad well and cook for 40-50 minutes.

Pour vinegar into the almost finished salad, simmer for 5-10 minutes, and place in ready-made jars.

You won’t get tired of preparing this salad with rice for the winter every year. It is juicy and pleasantly sweet in taste.

Ingredients:

Sugar - 200 gr.
Salt - 2 tbsp. l.
Vegetable oil - 250 ml
Tomatoes - 1 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 200 gr.
Vinegar - 3 tbsp. l.

Preparation:

Grind the tomatoes for juice. Dice the remaining vegetables. Cook the rice until done.

Place vegetables and rice in a saucepan, add juice, oil, salt and sugar. Simmer over low heat for 50 minutes. At the end of cooking, you may have doubts about the taste, salt and sugar, but as a result the salad will be infused and your guests will be impressed by your culinary abilities for a long time.

Sterilization will not steam, but will concentrate everything taste qualities ingredients.

Ingredients:

Sugar - 1 tbsp.
Salt - 3 tbsp.
Vegetable oil - 500 gr.
Tomatoes - 2.5 kg
Carrots - 1 kg
Pepper - 1 kg
Onion - 1 kg
Rice - 1.5 tbsp.
Vinegar - 4 tbsp.

Preparation:

Let's prepare the vegetables. Cut the sweet pepper into strips, grate the carrots on a coarse grater, chop the onion into half rings, and pass the tomatoes through a meat grinder.

Place a saucepan on the fire, pour in tomato juice, add onions, peppers, carrots, vegetable oil and cook for 45 minutes. When Vegetable mix boiled, add rice, sugar, salt and cook for half an hour, at the end add vinegar.

Place the salad in jars, twist and sterilize for 20 minutes.

The salad is ready, all you have to do is wait for winter!

The original in this salad is primary processing. Unlike most recipes, in this salad each vegetable is pre-fried separately.

Ingredients:

Sugar - 200 gr
Salt - 3 tbsp.
Vegetable oil - 0.7 l (less possible)
Zucchini - 0.7-1.2 kg
Tomatoes - 3.2 kg
Carrots - 700 gr.
Pepper - 1.5 kg
Onion - 1.5 kg
Rice - 500 gr.
Garlic - 1(2) heads (to taste)
Spices - any of your choice (rosemary, basil, black and allspice, bay leaf, cloves)

Preparation:

Soak the rice in warm water for 4-8 hours.
Take necessary vegetables, peel and chop them, placing each in a separate bowl.
Pour oil into a frying pan with high sides and bring it to a boil. Add carrots, fry, remove with a slotted spoon into a saucepan with a thick bottom. Do the same with peppers, carrots, and garlic.
Tomatoes need to be washed, cut and ground for juice. Pour into the pan with vegetables. Rinse the rice thoroughly and add to the pan. Sprinkle with salt, sugar, spices and mix thoroughly.
Stirring constantly, simmer the salad for 25-30 minutes.
We sterilize the jars with lids and put the salad in them. We twist the jars and cover them with old towels.

On winter sunset It is better to take medium-ripe, elastic zucchini. It is better to remove seeds from zucchini.

Salad with rice for the winter - zucchini

Everyone knows and loves squash caviar, but zucchini salad with rice for the winter will exceed all expectations!

Ingredients:

Sugar - 4 tbsp.
Salt - to taste
Vegetable oil - 100 gr.
Zucchini - 3 kg
Tomatoes - 3 kg
Pepper - 3 kg
Carrots - 1 kg
Onion - 500 gr.
Rice - 500 gr.
Garlic - head
Spices - to taste

Preparation:

Cut the zucchini into cubes. Chop the pepper, onion, and grate the carrots.

Boil the rice until half cooked, rinse under running water.

Pour boiling water over the tomatoes, peel them, chop them with a blender or meat grinder and put them on the fire in a stainless saucepan.

Add crushed garlic, salt, sugar, vegetable oil and boil for about five minutes.

Add vegetables to the marinade and cook for 15-20 minutes. Add the rice, mix thoroughly and simmer for 45 minutes over low heat.

Place the salad in prepared, sterilized jars and wrap until completely cool (overnight).

The salad is ready, have a nice gathering!

A hearty and delicious way to feed the family. The taste is reminiscent of summer vegetable pilaf.

Ingredients:

Salt - to taste
Vegetable oil - 500 ml
Tomato juice - 2 l
Carrots - 500 gr.
Pepper - 2.5 kg
Onion - 500 gr.
Long grain rice - 1 tbsp.

Preparation:

Place peeled, washed and chopped vegetables in different bowls. Fry the onion. Boil rice, rinse cold water. Boil tomato juice 5 minutes, add salt. Fry the vegetables, pour in salted tomato juice, add rice and simmer for 25 minutes until the rice is cooked. Place the salad in jars, cover with a blanket and leave for a day.

When going on a hike, you must have a “Tourist’s Breakfast” salad with rice in your backpack.

Ingredients:

Vinegar - half a glass
Sugar - 1 glass
Salt - 1.5 tbsp. l.
Vegetable oil - 400 ml
Carrots - 1 kg
Onion - 1 kg
Paprika ( salad pepper) - 1 kg
Tomatoes - 1 liter of juice or 1 kg of tomatoes
Rice - 1 glass

Preparation:

We are preparing to prepare our “Tourist's Breakfast” salad: chop all the vegetables, putting them in separate bowls. Cook the rice until half cooked, rinse in cold water.

Take the big one stainless pan for 6-8 liters, pour vinegar and oil into it.

Place the pan on the stove, add salt, sugar and boil for 5 minutes over low heat.

Ingredients

To prepare a vegetable salad with rice for the winter you will need:

fresh tomatoes - 0.5 kg;

onions - 0.5 kg;

carrots - 400 g;

sweet bell pepper - 0.5 kg;

rice (cereals) - 100 g;

rock salt - 1 tbsp. l. (without slide);

sugar - 100 g;

refined vegetable oil - 100 g;

vinegar 9% - 1-1.5 tbsp. l.

Cooking steps

Rinse the rice and add cold water(1:2) and boil for 5-7 minutes. Rinse the rice with cold water.

Place diced fresh tomatoes in a multicooker bowl (or saucepan).

Add here sweet cut into small cubes bell pepper and onions.

Grate the carrots on a coarse grater and add to the bowl (or pan) along with the prepared rice.

Next, add salt and sugar, pour in vegetable oil.

Mix the salad. If you cook vegetable salad with rice in a slow cooker, set the “Stew” program for 1 hour. Cook until the end of the program with the lid closed. If in a saucepan, simmer the salad over low heat under a covered lid for 45-50 minutes from the moment it boils. During the cooking process (both in the slow cooker and in the pan), carefully stir the salad several times. 10 minutes before cooking, add vinegar.

Place the salad in sterilized jars and cover with boiled lids.

Turn the jars with the most delicious vegetable salad with rice prepared for the winter over and wrap until completely cool. This preparation is perfectly stored at room temperature in a dark place.

Enjoy your meal!

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

Classical

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

We will need:

Ripe tomatoes – 4 kg;
Salt – 2 tbsp;
Sugar – 200 grams;
Bulgarian colored pepper – 1 kg;
Onion – 1 kg;
Carrots - 1 kg;
Rice – 1 glass;
Sunflower oil – 300 ml;
Apple vinegar – 100 ml.

Preparation:

Wash the tomatoes thoroughly, scald with boiling water, and then remove the skin. In this case, it can be easily removed. After this, grind the tomatoes with a blender or through a meat grinder;
We wash the carrots, remove the skin with a vegetable peeler, then chop them on a fine grater;
Wash the pepper well, cut it open and remove the seeds and core. Then cut into cubes;
Peel the onion and cut into medium cubes;
Fill the rice with water. Let it brew for 60 minutes;
Heat a cauldron or “duckpot”, add sunflower oil, then fry the peppers, onions, and carrots. Don’t forget to stir, otherwise, when the salad with rice burns, it will acquire a tasteless bitterness. Add 1/3 cup of water and simmer for 20 minutes;
Then pour the minced tomato there and 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, according to your desire;
Now it’s the turn of the rice, add it to the vegetables. Soaked cereal will cook faster, so 25 minutes will be enough;
About 10 minutes before turning off, pour in Apple vinegar(6%), mix;
The salad with rice for the winter is already ready, put it in treated jars, then roll up the lids. Afterwards, it is advisable to send the containers “upside down” to “rest” in a warm blanket, so as not to swell.

Salads with rice yield about 4.5 liters.

With zucchini

Recipes for winter dishes with rice mainly involve the presence of vegetables, but the ingredients may vary. In this version of the salad, in addition to standard tomatoes and bell peppers, there are also ripe zucchini, adding juiciness and satiety to the dish. Fans of this vegetable will appreciate recipes containing it. So, to prepare this salad for the winter with rice, we will need:

Multi-colored bell pepper – 1 kg;
Zucchini – 0.5 kg;
Sugar – 0.5 cups;
Rice – 1 glass;
Sunflower oil – 200 ml;
Tomatoes – 1 kg;
Vinegar (9%) – 50 grams;
Salt – 1 tbsp;
Bay leaves – 5 pieces.

Preparation:

Wash the pepper pods, dry them and cut them in half. Separate the stalk and remove the core with seeds. Then cut into small strips;
We wash the zucchini and remove the skin with a vegetable peeler, thanks to this there will be little waste, 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. The easiest way to do this is to scald it with boiling water for half a minute. Then cut the pulp into pieces or grind through a meat grinder;
Boil the rice until half cooked;
Pour oil into a large thick saucepan or “duckpot”, heat it up and add all the vegetables. Simmer until half cooked. After about half an hour, add rice, pepper and bay leaves, as well as salt. Reduce the intensity of the burner, close the lid and wait until the vegetables and rice become soft. Don’t forget to stir periodically to avoid burning and rancidity in the salad;
Before graduation heat treatment add vinegar to the salad for the winter and mix;
Let's prepare the jars and lids in advance - rinse and sterilize well;
Lay out ready-made salads with rice for the winter in containers and roll up. We send it to cool under the blanket upside down.

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

With cabbage and rice

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

So, to create a salad you will need:

Sweet red tomatoes – 5 kg;
Multi-colored bell pepper – 1 kg;
Onions – 1 kg;
Cabbage (winter variety) – 1 kg;
Sweet carrots – 1 kg;
Sunflower oil – 2 cups;
Salt – 4 tbsp;
Sugar – 2 cups;
Rice – 0.5 kg;
Apple vinegar (6%) 200 grams;
Hot pepper – 1/2 pod.

Preparation:

Wash the tomatoes well, remove the skin after scalding. Then cut the pulp into cubes or grind in a meat grinder;
Wash the sweet pepper pods, cut them open and remove the seeds with the stalk and cut into thin strips;
It is better to use the lower part of cabbage, the “butt”, there are thinner leaves and no veins, so when cut it will look more aesthetically pleasing and taste more pleasant. Cut the cabbage into small thin strips;
We wash the carrots well, remove the skins and grate them into thin strips (for example, on a grater for Korean carrots);
Peel the onion and chop it into small pieces;
Wash 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;
Add the rest of the vegetables there too. Stir and cook for another 40 minutes, reducing the burner intensity to low and closing the pan with a lid;
At the same time, boil the rice in a saucepan until soft;
Add rice, salt, sugar, mix and simmer for another 10 minutes, also covered;
Then add vinegar to the salad for the winter, let it boil and remove from heat;
Place in sterilized jars and screw on the lid.

The output is approximately 8 liters of the finished product.

Tip: Some recipes with similar ingredients do not require the addition of hot pepper. 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, with slightly different ingredients. This version of the dish will appeal to lovers of eggplants or, as they are also popularly called, “little blue ones.” Any variety of vegetables is suitable for cooking, however, the riper they are, the better.

We will need:

Eggplants – 3 kg;
Tomatoes – 4 kg;
Bell 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.

Preparation:

We thoroughly wash the eggplants, peel the skins with a vegetable peeler, and remove large seeds. Cut the pulp into small slices;
Wash the bell peppers, cut them open and remove the core and seeds, then cut into thin strips;
Recipes winter salads They assume peeled tomatoes, so we wash them, scald them, and remove the skin. Finely chop or grind through a meat grinder until smooth;
Remove the peel from the onion, cut it in half lengthwise, then chop the halves into half rings;
Wash the carrots well, remove the skin and grate them. You can chop it in a blender (but not to a puree);
We peel the garlic into slices, press it through a press or three in a blender (or in a meat grinder);
With hot pepper we do the same thing as garlic, after removing the seeds;
Pour oil into the cauldron, add all the vegetables: tomato, sweet and bitter pepper, onion, eggplant, carrots and garlic. Simmer everything over low heat for about 40 minutes, add salt, ground pepper and sugar. 5 minutes before turning off, add vinegar and let it boil;
Pour ready-made winter salads with eggplants and rice into pre-sterilized jars and roll up the lids.
Then we send it to cool under the blanket, not forgetting to turn it upside down.

Winter salads according to this recipe yield about 8 liters.

With beans and rice

Recipes for winter preparations with rice do not necessarily involve combining them 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 side dish.

We will need:

Onions – 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 tbsp;
Oil – 0.5 l.

Preparation

As has already happened, we start with tomatoes. We wash and peel the skin after scalding, then grind the pulp with a knife, blender or meat grinder;
Wash the carrots thoroughly, remove the skin and grate on a thin long grater;
Free the onion from the husk and cut it into cubes or half rings as desired;
We also wash the bell pepper, dry it and remove the tasteless seeds. Then cut into strips. We do the same with bitters, but they should be cut very finely;
Peel and chop the garlic;
Soak the rice and beans for an hour and then boil until tender (separately, of course);
In a hot cauldron, fry all our vegetables: tomatoes, onions, carrots, sweet peppers. After 20 minutes, add hot pepper and garlic, as well as salt and sugar. Simmer for about half an hour, at the end add beans and rice, let simmer a little, then turn off.
Place the winter salad with beans and rice in prepared jars and roll up the lids. Place 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 slightly change the recipes, namely: do not stew the vegetables for eating, but fry them in oil until tender.

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 regular ingredients, it turns out very tasty and hearty salad. It turns out like 2 in 1: lecho and stuffed pepper in the bank!

In the recipe for a salad with rice for the winter, I used seasonal ground tomatoes of the cream variety, they are inexpensive, but they don’t taste good either, so I added all the vinegar according to the recipe. If you use more acidic salad varieties of tomatoes, first add half the amount of vinegar, then taste the salad. Salad with rice for the winter should not be sour.

Ingredients:

3 kg tomatoes
1 cup rice
1 kg sweet pepper
1 kg carrots
1 kg onion
400 g vegetable oil
100 g sugar
100 ml. vinegar 9%
2 heaped tablespoons salt

Output: 6 liters

*Glass 250 ml.

*The weight of peeled and prepared vegetables is indicated.

How to close a salad with rice for the winter:

First of all, let's prepare and cut vegetables. Wash the bell pepper, remove the seeds, and cut into strips.

Peel the carrots and grate them on a coarse grater.

We also peel the onion and cut it into cubes.

We pass the tomatoes through a meat grinder, or chop them using a food processor. The most convenient way is to immediately roll them into the pan in which we will prepare our vegetable salad.

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

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

Now add all the chopped vegetables to the pan with 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.