Salad with rice and vegetables for the winter

Rice with vegetables is one of the most satisfying and at the same time useful side dishes, which is great for both fish and meat. In the summer, when fresh vegetables are available, the dish is very inexpensive, but in the winter it ceases to be economical, unless you prepare a salad with rice and vegetables for the winter. A variety of recipes allows you to choose a dish for every taste, and cooking them is not at all difficult - this task is up to even an inexperienced hostess.

Cooking Features

Despite the fact that the preparation of a salad with rice and vegetables for the winter is not particularly difficult, there are several subtleties that should be considered:

The quality of the products used to prepare the dish plays a big role, even when it comes to canning. For vegetable salad, you need to choose carefully, because if at least one rotten tomato gets into the harvest, the whole harvest will be spoiled.
Rice before being used for making salad, it is recommended to soak for at least half an hour, preferably for an hour or even two. So he quickly cooked. It is previously undesirable to boil it: it is better to boil it in vegetable juice, soaking in the taste and aroma of vegetables.
A salad of rice and vegetables can be stored at room temperature, but it can only be closed in sterilized jars, closed with metal lids sterilized.

You can make a salad according to several recipes so that by next season you can choose the one that will best suit you and your loved ones.

Classic recipe for rice salad with vegetables

Composition:

tomatoes - 3, 5 kg;
onion - 1 kg;
carrots - 1 kg;
sweet pepper - 1 kg;
rice - 0, 2 kg;
salt - 40 g;
sugar - 0, 2 kg;
vegetable oil - 0, 3 l;
apple cider vinegar (6%) - 100 ml.

Method of preparation:

Rinse the rice, cover with cold water, leave to soak for an hour.
Wash vegetables.
For tomatoes, cut off the stem and thickening next to them. Each vegetable cut into 4-8 slices, turn through the meat grinder. You can grind them with a blender or food processor.
Remove seeds from peppers, remove partitions. Cut the pepper into small squares.
Remove peel from onion, finely chop the onion with a knife. You can use a vegetable cutter.
Peel carrots, wash, grate on a coarse grater.
Pour vegetable oil into a cauldron or a thick-bottomed pot. Put pepper, onion and carrot in it, fry them for a quarter of an hour.
Pour tomato puree into the cauldron, cover and simmer for 20 minutes.
Put rice in vegetables, stir. Boil a quarter of an hour.
Add salt, sugar, vinegar, boil for another 10 minutes and fold over sterilized jars.
Roll up the jars, turn them over, let them cool without covering.

The salad prepared according to this recipe costs all winter without spoiling, even if the temperature in the room rises to 24 degrees. When you want to pamper yourself with rice and vegetables, just open the can and heat its contents. This side dish is universal, besides, it can be eaten as an independent dish that will be enjoyed by vegetarians and will help out in the post.

Rice salad with zucchini and pepper

Composition:

rice - 0, 2 kg;
water - 0, 5 l;
sweet pepper - 1 kg;
zucchini - 0.5 kg;
tomatoes - 1 kg;
vegetable oil - 0, 2 l;
table vinegar - 50 ml;
salt - 20 g;
laurel leaves - 5 pcs.

Method of preparation:

Rinse the rice and boil until half cooked, without adding some salt water.
Peel the skin off the courgettes with a vegetable peeler. If they are young, immediately cut into small cubes of 1-1.5 cm in size. If a zucchini is longer than 20 cm, cut it in half lengthwise, and, armed with a teaspoon or tablespoon (depending on the size of the zucchini), remove the seeds, only after that slice the flesh.
Pepper wash, cut each in half, remove the seeds, removing them together with the “tail”. Cut into narrow short straws. Salad will look beautiful if the pepper for him to use a different color.
Wash the tomatoes, remove the stalks. From the opposite side make a cross-cut with a sharp knife. Boil the water, dip the tomatoes in it, blanch them for 2-3 minutes. Catch a special spoon with holes for draining water, dip in cold water to cool. Remove the skin. Cut each tomato into 4 parts, cut the seal in the place where there was a stem.
Pour oil on the bottom of the cauldron, gooseneck or a thick-bottomed pan, put all the vegetables there and simmer all together for half an hour.
Put rice in vegetables, add salt, add laurel leaves, continue stewing for another 15 minutes.
Pour in the vinegar, put it out for another 5 minutes, begin to lay out on the clean cans that you had to sterilize before.
Roll up the lids, put the jars upright, cover with a wool blanket, leave for a day or even more - the jars should cool completely.
Remove the blanket, turn the jars downside down and store.

This salad turns out quite juicy, it will appeal to everyone who likes zucchini, especially since in winter they are quite expensive.

Salad with rice and cabbage

Composition:

tomatoes - 2, 5 kg;
rice - 0, 25 kg;
sweet pepper - 0, 5 kg;
hot chilli pepper - 50 g;
onion - 0, 5 kg;
winter cabbage variety - 0, 5 kg;
carrots - 0, 5 kg;
vegetable oil - 0, 25 l;
salt - 40 g;
sugar - 0, 2 kg;
apple cider vinegar - 100 ml.

Method of preparation:

After washing the rice, soak it for an hour or boil until half cooked.
Wash the tomatoes, scald them with boiling water so that the skin cracks and becomes easy to remove, peel.
Chop the tomato flesh in a blender or any other way convenient to you. In the absence of kitchen appliances, they can even be rubbed through a sieve - this method is more troublesome, but no less effective.
Wash the sweet and hot peppers. Remove the seeds. Each pepper cut into 4-6 pieces lengthwise and cut into strips. It concerns both sweet and hot peppers. Last nastrogat need to be very thin, but the straw of sweet pepper should be a width of 2-3 mm.
Peel off onion bulbs. Each cut into 4 pieces and cut into thin strips (quarters of rings).
Grate grated peeled carrots for Korean salads. If there is no such grater, you can cut the carrots into thin strips manually.
Chop cabbage thinly. It should be about the same size as an onion straw.
Pour oil and tomato paste into a large goose, set on fire, simmer 10 minutes after boiling.
Put the rest of the vegetables into the roaster, simmer them for half an hour.
Add salt, sugar, rice, continue cooking the snack for 15 minutes.
Pour in the vinegar, stir, put it out for another 5 minutes and fold over the prepared jars.

After the salad has cooled, you can put it in the pantry or in another place where billets are stored for the winter. Special storage conditions such a salad is not required. The taste of the salad is a little unusual, but at the same time very pleasant. If you like cabbage, then you will surely like it.

Eggplant Rice Salad

Composition:

eggplants - 1 kg;
rice - 0, 2 kg;
Bulgarian pepper - 1 kg;
tomatoes - 0.5 kg;
carrots - 0, 3 kg;
bulb onion - 0, 3 kg;
salt - 60 g;
vegetable oil - 0, 18 l;
table vinegar (9 percent) - 80 ml.

Method of preparation:

Soak the rice in cool water for an hour.
Cut eggplants in half, salt, use half of the salt indicated in the recipe, leave for 2 hours, then shake off the salt, rinse the vegetables in running water, dry and, without peeling, cut into small cubes.
Cut the Bulgarian pepper lengthwise into 2 parts so that it is easier to clean it of seeds. Remove the seeds. Cut the pepper itself into small squares or straws, depending on which shape in the salad seems more appetizing to you.
Cut the onion in the same way, first freeing it from the husk.
Rub carrots. It is better to use a grater for Korean salads, but you can and ordinary.
Peel the tomatoes. It will be easier to do this if you pre-douse them with boiling water or lower them for a couple of minutes in boiling water. After the tomatoes are cleaned, they should be cut into small cups.
Pour oil on the bottom of the cauldron, put onion, carrot, fry a little (5-10 minutes).
Put the eggplants and fry them too for 10 minutes.
Add tomatoes, pepper and simmer vegetables under a lid for 20 minutes.
Put the rice, salt, continue to cook the dish, stirring occasionally, for 20 minutes.
Pour in the vinegar, stir and cook for another couple of minutes. Spread out on sterilized banks. Cover them with sterilized metal lids.

Eggplant rice salad - a tasty and satisfying snack. If you wish, you can add a little garlic in it - about 5 minutes before the dish is ready.

Vegetable salad with rice and beans

Composition:

rice - 0, 2 kg;
beans - 0, 2 kg;
tomatoes - 3 kg;
sweet pepper - 1 kg;
onion - 1 kg;
carrots - 1 kg;
garlic - 1 head;
hot chilli pepper - 20 g;
sugar - 0, 2 kg;
salt - 60 g;
vegetable oil - 250 ml.
Table vinegar (9 percent) - 100 ml.

Method of preparation:

Sort out the beans and rice, soak in cool water in advance: beans - 5-6 hours, rice - an hour.
Wash, peel the vegetables. Tomatoes must be removed, and peppers must be removed from the seeds.
Grind the tomato flesh.
Rub finely carrots. Ideally, use a grater for Korean salads.
Pepper (and bitter and sweet) cut into strips.
Onion cut into half rings.
Crush garlic with garlic press.
Boil rice and beans separately from each other until half cooked.
Fry the vegetables, with the exception of tomatoes, in boiling oil for 10 minutes.
Add tomato pulp and vinegar. Simmer the vegetables for another 10 minutes.
Put the beans in the vegetables, boil for another 15 minutes, add the rice and cook everything together for another 10 minutes.
Salt, add sugar and garlic. Put out another 5 minutes, spread out on sterilized banks.
Close the cans with metal lids. When cool, store in a cool place.

The salad prepared according to this recipe is especially satisfying and useful, because it contains a lot of vegetable protein.

Salads of rice and vegetables - one of the most practical preparations for the winter. They can replace the appetizer, side dish, be used as a separate dish with high nutritional value.