In summer, you can make many tasty side dishes from rice and zucchini, which are also healthy, nourishing and inexpensive. However, in the winter to make such meals is uneconomical, because fresh zucchini at this time of the year is almost worth its weight in gold. Therefore, zealous hostesses prepare side dishes of them, for example, zucchini salad with rice, for the winter.
How to harvest salads from zucchini with rice
Canned food will be tasty and will be stored for a long time if you take into account several important points when preparing them.
- Salad can be made from zucchini of different ages and sizes, but the most tender are obtained from young vegetables. Young zucchini, moreover, there is no need to peel; seeds are also not necessary to be removed from them.
- Rice for salad is also suitable for any, but the most useful is brown. Before laying the cereal in a prepared dish, it should be washed and sorted. If desired, you can steamed.
- A beautiful shade of lettuce gives the presence of carrots and tomatoes in it, they cannot be excluded from the recipe. So that tomatoes with their skins do not spoil the appearance of the snack and its organoleptic properties, they should be cleaned before use. To do this, on the skin make a knife crosswise with a notch, then blanch the tomatoes for a few minutes in hot water, then put it in cold water. After such “contrast baths” the skin is removed easily.
- Onions for salad can also be peeled quickly if you dip it in hot water for a couple of minutes, then in cold water for a minute.
All these tips are equally relevant for making a salad for the future or for serving it on the table on the same day. One difference: in salads intended for long-term storage, 5 minutes prior to readiness, vinegar should be added, and after the mixture should be spread on sterilized jars, close the sterilized lids and let them cool wrapped up. The rest depends only on the recipe.
Classic recipe for rice salad and zucchini for the winter
Composition:
- zucchini - 3 kg;
- sweet pepper - 0, 25 kg;
- tomatoes - 0, 25 kg;
- bulb onion - 0, 25 kg;
- carrots - 0, 25 kg;
- garlic - 1 head;
- salt - 40 g;
- vegetable oil - 125 ml;
- rice - 100 g;
- Acetic essence (70 percent) - 25 ml.
Method of preparation:
- Wash zucchini. If they are not quite young, then clean them, cut them, with a spoon, remove the seed part from them. Weigh, as the recipe indicates the weight of the products that have already undergone cold processing.
- Wash the pepper, cut it in half, remove the seeds with the stalk, wash it from the inside.
- Peel and wash carrots.
- Peel the tomatoes. Cut the seal near the stem.
- Remove the husks from onions.
- Peel the garlic cloves.
- All vegetables, except garlic and carrots, cut: tomatoes and zucchini - in large cubes, onions and peppers - in half rings. Coarse grated carrots. Crush the garlic.
- Mix all the vegetables and put them in the pan. Salt, pour oil. Put on the stove.
- Wait until the mixture boils. Pour into it prepared, that is, moved and washed, rice.
- Boil for 40 minutes, then add the essence and cook for another 10 minutes.
- Spread the snack on sterilized cans, roll them up with metal lids, turn them over.
- Cover the top with a jersey, down jacket or blanket, leave for a day.
- After one day, remove the jars, put them correctly and store them for winter storage.
The classic recipe involves the use of a large assortment of vegetables, but all of them, except zucchini, are taken in a small amount.
Salad of rice and zucchini with carrots
Composition:
- zucchini - 2 kg;
- tomatoes - 1 kg;
- onion - 1 kg;
- carrots - 1 kg;
- rice - 0, 4 kg;
- vegetable oil - 0, 25 l;
- salt - 80 g;
- sugar - 120 g;
- garlic - 5 cloves;
- table vinegar - 50 ml.
Method of preparation:
- Wash the tomatoes, cut them into pieces, chop with a blender or a meat grinder. It is not necessary to clean them.
- Rub the peeled carrots.
- Finely chop the onion, before that, of course, peeling it.
- Wash the pepper, remove the seeds from it. Cut it into small cubes.
- Wash the courgettes; if necessary, peel them and remove the seeds. Cut into large cubes.
- Wash rice.
- Fold the vegetables, including tomato puree, into a saucepan. Squeeze the garlic in them, add salt and sugar, pour in the oil. Boil for half an hour.
- Add rice to vegetables, cook as much again.
- Pour in the vinegar, cook for another 5-10 minutes.
- Spread on pre-prepared banks, roll up. Allow to cool upside down wrapped.
There is a lot of rice in this salad, as well as such inexpensive vegetables as carrots and onions. This snack option is quite economical.
Spicy salad of rice and zucchini
Composition:
- zucchini - 2 kg;
- sweet pepper - 1 kg;
- tomatoes - 1 kg;
- carrots - 1 kg;
- rice - 0, 4 kg;
- garlic - 2 heads;
- hot pepper (capsicum) - 100 g;
- salt - 80 g;
- vegetable oil - 0, 25 l;
- Acetic essence - 5 ml.
Method of preparation:
- Prepare the zucchini: if they are very young, wash and cut off the nose and tail, if you are of mature age, peel them off with a peeler, remove the seeds from inside with a spoon. Grind in a food processor or grate squash pulp.
- Grind the cleaned and washed carrots in the same way.
- Peel the bulbs, cut them into cubes, and it is not necessary to shred them much.
- Peel and finely chop the tomatoes.
- Cut the peeled sweet pepper into straws.
- Hot pepper pods and peeled garlic cloves chop with a blender or meat grinder. At the same time, if there is a desire to get the salad very spicy, it is not necessary to remove the seeds from the pepper. If you want the salad to be sharp in moderation, they must be removed.
- Putting the vegetables into the pan, pouring oil into them and sprinkling salt, start cooking. When the vegetable mass boils, add the prepared rice into it. Cook until fully cooked.
- Pour in the essence, stir, cook for another 5 minutes.
- Put the winter snack in sterilized jars, close them with metal lids.
Rice and zucchini salad prepared according to this recipe will appeal to those who like hot snacks.
All salads from zucchini and rice are well kept at room temperature.
