If you have already prepared a lot of all kinds of preservation, but you still have fresh vegetables, try making a tasty snack with rice for the winter.
What is unique in this dish? It is nourishing, tasty, ideal as a snack, cold salad, hot side dish. Here is a universal dish. Can't wait to try? Then let's get started.
Rice for winter snack - general principles
The composition of the snack includes several ingredients:
• Pic. Round grain or long grain cereals are used. Here is an amateur. Round rice varieties perfectly absorb the taste and aroma of other ingredients of the snack, are soft and tender, but often boil soft. Long varieties look great in the finished dish, but not as tasty as round-grain.
• Tomatoes. Mostly use fleshy red varieties. They are washed, peeled, crushed. Tomato paste is boiled, after which the rice itself and the additionally used ingredients are dipped.
• Bulgarian pepper, onions, carrots. Washed, cleaned, crushed. Depending on the recipe, they are pre-passaged or put into fresh tomato sauce and boiled in it.
• Garlic, chili. Rarely used components, they are usually put to give sharpness, the amount is regulated, based on taste preferences.
• Optional. Often, for taste and greater satiety, other ingredients are added to the appetizer: cabbage (white cabbage, cauliflower), eggplants, zucchini, mushrooms, etc.
• Spices, greens. Virtually not used. Optionally, put a little pepper, dried herbs, fresh herbs, favorite seasonings. The main thing is not to overdo it and not to kill the delicate taste of the snack.
The finished snack is spread in sterilized jars hot, cooled and removed for storage. If the appetizer is prepared in small quantities not for the winter, it is not necessary to roll it up, just cover the plastic lid.
1. Snack with rice for the winter
Ingredients:
• 2 kilograms of red tomatoes (approximately 20 pieces);
• long grain rice groats - 250 g;
• sweet pepper - 800 grams;
• carrot, onions - five to seven pieces;
• sugar - 80 grams;
• Vinegar 9% - 30 ml;
• lean oil - three glasses;
• salt - 40 grams.
Preparation:
1. Wash tomatoes, fill with hot water, after a couple of minutes, remove the skin.
2. Peel and rinse the carrots and onions; free the peppers from the seeds. Cut pepper into strips, chop carrot on a grater, cut onion into small cubes.
3. Twist the prepared tomatoes through a meat grinder, salt, add sugar and pour in the sunflower oil, mix everything well.
4. Put the tomato puree into a large metal container and cook, stirring occasionally, for about ten minutes over medium heat.
5. Put carrot, onion, pepper in tomato gruel and wait for the mixture to boil.
6. Rinse the grits well and place in a container for vegetables, simmer for thirty-five minutes.
7. Pour vinegar three minutes before the end of cooking.
8. Spread the hot snack on the previously sterilized jars, roll up, wrap in a thick cloth and leave to cool for a few hours.
9. Store in the cellar until winter.
2. Rice for winter without vinegar
Ingredients:
• ten cherry tomatoes;
• onions - two pieces;
• carrot - two pieces;
• Bulgarian pepper - four pods;
• rice groats - six large spoons;
• Lean oil - five large spoons;
• 40 grams of salt and black pepper;
• granulated sugar - 30 grams.
Preparation:
1. Rinse and slice all the vegetables you use: pepper and onion into thin strips, carrot sticks or coarse grater.
2. Cut cherry tomatoes into several pieces.
3. Onions, peppers, carrots, put in a hot deep frying pan, pour in the oil and fry for half an hour on a moderate fire.
4. Rinse the cereal and place in a container to the other ingredients, put the cherry in here.
5. Add salted to the appetizer, pepper, stir well with a wooden spoon and simmer for half an hour. Remove the rice sample, if it is still solid, pour in some water and extinguish for another ten minutes. 6. Sterilize the jars, put them in a hot appetizer, roll, cool, store in a cellar until winter.
3. Snack with rice for the winter in Korean
Ingredients:
• ripe tomatoes - six kilograms;
• two chili peppers;
• rice groats - 350 grams;
• seven sweet peppers;
• carrot - six pieces;
• eight onions;
• acetic acid 9% - 40 ml;
• lean oil - 350 ml;
• salt, black pepper - 40 grams each.
Preparation:
1. Cook tomato puree: rinse the tomatoes, scald with hot water to make it easier to peel, twist the pulp through a meat grinder. Add sugar, salt, pour in sunflower oil and boil over moderate heat for a little more than half an hour to a medium-thick consistency, similar to tomato sauce.
2. Peel carrots and onions chop: diced onions, carrots on a fine grater. Stew vegetables in a deep container with warm oil until the onions are transparent, cool, put in tomato sauce and stew for a little more than half an hour.
3. Put the processed and chopped peppers and boil for half an hour.
4. Rinse the rice, cover with water and boil in a separate container of vegetables until softened, transfer it to the container for the remaining ingredients.
5. At the bitter pepper, remove the seeds, cut into pieces and place in a container with vegetables, boil for ten minutes.
6. Spread the snack in clean jars, roll up, wrap in a blanket to cool and put it in the cellar.
4. Rice appetizer for the winter with zucchini
Ingredients:
• zucchini - two large pieces;
• tomatoes - 25 pieces;
• onions - 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 of vegetable oil;
• 50 grams of any seasoning.
Preparation:
1. Rinse the squash, peel, remove the seeds if necessary, cut the flesh into cubes.
2. Chop the cleaned carrot in a food processor with a large nozzle for cutting vegetables, cut the pepper and onion into a medium cube, squeeze the garlic through the garlic box. 3. Scrub the washed tomatoes with boiling water, peel and chop in a blender to a puree.
4. Add garlic to tomatoes, put the mixture on medium heat and boil, add salt, add sugar, pour in a small amount of vegetable oil, boil for a few minutes.
5. Put the remaining vegetables in tomato puree, boil for twenty minutes.
6. Rinse the cereal, pre-boil it in another container and place it over the vegetables, simmer for 45 minutes.
7. Add your favorite spices, for example, for Korean carrots, for vegetable dishes or others, mix. Remove from heat.
8. Let the snack brew a little, mix again, pour into sterile jars, roll up, wrap in a thick cloth to cool and drain into a cellar for storage.
5. Rice snack for winter with eggplants
Ingredients:
• tomatoes - twenty pieces;
• 2-2.2 kg of eggplants;
• Bulgarian pepper - 1 kg;
• onions - six pieces;
• carrot - six pieces;
• rice groats - 350 grams;
• vinegar 6% - 70 ml;
• sugar - one glass without a slide;
• black pepper, salt - 35 grams;
• lean oil - 450 ml;
Preparation:
1. Cut the crumbled and dried eggplants into cubes, place them in hot oil in a frying pan and fry for 12 minutes on low heat.
2. Pepper cut in half, remove the seeds, cut into strips, chop the carrot on a grater, extinguish both ingredients in a separate pan for twenty-five minutes.
3. Boil tomato sauce from tomatoes: to do this, peel the vegetables off, chop the flesh, put the mass in the cauldron, stew for 20 minutes.
4. Fried eggplants, carrots with pepper, put in tomato sauce, pour sugar and salt to taste.
5. Rinse the rice and place it over the vegetables, stew for another thirty-five minutes.
6. At the very end of the quenching, pour in acetic acid and add any seasoning to your taste, black pepper, sweat for another 15 minutes and pour into clean cans, cool for three hours and drain into a cellar for storage.
6. Festive snack with rice for the winter
Ingredients:
• ripe tomatoes - twenty pieces; • two large white cabbage forks;
• leek - ten bunches;
• carrot - 700 grams;
• sweet pepper - 700 grams;
• sugar - 190 grams;
• 100 grams of salt;
• vegetable oil - 350 ml;
• purified water - 450 ml;
• long grain rice groats - a little less than half a kilogram.
Preparation:
1. Wash white cabbage, cut into small cubes.
2. Cut the cleaned carrot into cubes too.
3. Rinse the leek under running water and cut into small ringlets.
4. Cut the Bulgarian pepper without seeds and stem into a medium cube.
5. Wash tomatoes, dip in hot water, remove the skin, cut into cubes.
6. Rice the cereal thoroughly rinse in a colander and place in a metal deep container along with all the vegetables.
7. Sprinkle all the ingredients with sugar and salt, put the container on medium heat, pour in the sunflower oil and water, mix well and simmer for 55 minutes.
8. Wash the glass jars, sterilize, dry a little on a clean towel.
9. Try a ready-made snack; if the rice is still solid, leave to boil for another ten minutes.
10. Spread the rice with vegetables over the cans, roll up, let cool and put in the cellar until winter.
Snack with rice for the winter - tips
To preserve storage during storage, follow two important rules:
• Do not use spoiled vegetables. If such come across, carefully cut out the wrong places.
• Be sure to sterilize containers and covers.
Enjoy your meal and warm winter evenings.
