Preparations for winter salad with rice step by step. Rice snack for the winter

Among different blanks are especially popular canned salads. Salad with rice for the winter various additives- This is a great appetizer that will become a complete lunch for the whole family. We will find out how to prepare it in this review.
Recipe contents:

Rice is a grain crop that is widely popular. It is used primarily for second courses, including the famous pilaf, risotto, and paella. Soups are also made from it - kharcho, rassolnik, and even borscht. However, in last years gained particular popularity rice salads. And not only instant cooking, but also in the form of a preparation for future use. This review will be devoted to preservation for the winter.

Salad with rice for the winter - dietary and delicious preserves, which can be prepared without spending a lot of time and effort. This preparation will help out if you need to quickly cook soup or cook pilaf. All you have to do is open the jar, add other products and Tasty dinner ready. The uniqueness of the dish lies in the fact that it is a hearty and tasty appetizer, ideal hot as a side dish and a cold salad. In addition, it can be prepared in a variety of ways, combining all kinds of products. Rice goes perfectly with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - cooking secrets

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

Also, so that the preserved food does not deteriorate during storage and is stored longer, be sure to sterilize the containers and lids. Place the finished snack in sterile jars while hot. Cool at room temperature under a warm blanket and store in the cellar. If the snack is made in small quantity not for winter, then it is enough to cover it with a plastic lid, without rolling it with an iron one.

To make the preparation look beautiful, choose vegetables of different colors. For a rich taste, use sesame or corn oil instead of sunflower oil. If the snack includes tomatoes, then use meaty varieties. They are usually peeled and crushed or turned into tomato pulp.

Bell peppers, onions and carrots are peeled, chopped and sautéed, or boiled in tomato sauce. To add spice, garlic and chili peppers are added to the dish. Their quantity is regulated independently, based on personal taste preferences. Spices and herbs are practically not used for appetizers. Sometimes they add 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.

First things first, you should choose proper rice so that the cereal does not turn into porridge during cooking. To do this, give preference to the long-grain variety. For example, the basmati or barakat variety. They contain less starch, they don’t get overcooked and look good in ready dish. However long rice not as tasty as round grains. Therefore, some housewives choose round rice. It absorbs the taste and aroma of other components of the snack quite well. The rice also turns out tender and soft, but is often overcooked.

Before cooking the rice, remove any debris, if any. Rinse well with running water and soak in cold water for 2 hours to release excess starch. Then the boiled rice will come out more crumbly and will 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
Carrots - 3 pcs.
Table vinegar 9% - 4 tbsp.
Sweet pepper - 3 pcs.
Onions - 3 pcs.
Sugar - 200 g

Step-by-step preparation of winter salad with rice and vegetables:

Pour boiling water over the washed tomatoes and remove the skins. Grind in a food processor or immersion blender, or pass through a sieve.
Peel the onion and cut into small cubes.
Wash the sweet pepper, remove seeds and membranes 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 stir. Place on fire and boil.
Add carrots to the boiling tomato mass, stir and cook covered for 15 minutes.
Then add Bell pepper and continue cooking over low heat for another 15 minutes.
In 15 minutes to vegetable stew add the onion and cook for half an hour until the vegetables are tender.
Then pour oil into the prepared vegetables, add salt and sugar and boiled rice. Stir and cook for 5 minutes to allow the rice to absorb the vegetable juices.
Pour vinegar into the products and stir. Remove the pan from the heat.
Pack the prepared salad with rice and vegetables for the winter hot into sterilized jars, screw on 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. A snack will be a real salvation when you don’t have 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 preparation of winter salad 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 the 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 the zucchini to the mixture and simmer for 10 minutes.
Add boiled rice, salt and cook the appetizer until the cereal is completely cooked.
Pour in the vinegar, stir and pour the hot mixture into jars, roll up the lids, wrap in a warm blanket and leave until cool. Transfer to the cellar for storage.

Rice and eggplant salad for the winter turns out very tasty. Absolutely everyone will like it, even gourmets. Thanks to this appetizer, you can prepare dinner for a quick fix. To do this, all you have to do is fry the meat and open a jar of vegetables.

Ingredients:

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

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

Boil the rice cereal.
Cut the eggplants lengthwise, add salt and leave for half an hour. Then rinse, dry and cut into cubes.
Remove the seeds from the pepper and cut into strips.
Peel the onion and cut into small cubes.
Peel the carrots and grate them.
Place the tomatoes in boiling water for a few seconds, peel the skins and cut into cups.
Pour oil into a cauldron, heat and add onions and carrots. Fry for 10 minutes.
Add eggplant and fry for another 10 minutes.
Add tomatoes and peppers to the ingredients and simmer covered for 20 minutes.
Add rice, salt and cook for 20 minutes.
Pour in the vinegar, stir and keep on the stove for 2 minutes.
Place the product in clean prepared jars and close with sterile lids.

First, let's prepare all the ingredients to prepare a salad with rice for the winter. Need to prepare vegetables - rice we'll just add it later. Wash the carrots and peel them; remove the peels from the onions too.
Then cut the onion into small cubes and grate the carrots on a coarse grater.

My tomatoes are not very red, but these will also work.

I cut them into small cubes, after cutting out the white center.

The bell pepper I took was large and fleshy.

I cleaned it and cut it into fairly large strips.

Peeled the garlic and cut it into thin slices.

That, in fact, is all the preparation - it takes the most time, the rest is a matter of technique, as they say.
Before you roll the salad with rice into jars for the winter, you need to boil it. For this I took a large one enamel pan for 10 liters. I understand that this type of cookware is not the best choice, but I couldn’t find anything more suitable at home. Ideally, it is best to prepare this salad in a large cauldron - then it will stew well. In my case, you risk getting a burnt salad with rice, so carefully monitor the cooking process and often stir the vegetables and rice in the pan.

So, I put all the vegetables prepared in advance in an enamel pan. I added washed rice - regular round rice. Regarding rice, I advise you to take exactly a glass of this cereal for the specified amount of vegetables, otherwise you risk getting rice porridge with vegetables, your salad will not be juicy.

Pour in sunflower oil.

I added all the other ingredients specified in the recipe. I put the pan on the stove, I just have to wait until the whole thing boils.
During the cooking process, vegetables form juice, so ours will not be too thick. You need to cook the rice with vegetables for about 50 minutes, you get this consistency.

We put all this in pre-sterilized jars (I do this using a regular kettle with a spout), roll up the lids, turn it upside down and wrap it well until it cools completely - this takes me about 2 days.

When the salad in jars has completely cooled, you can transfer it to the basement or pantry for storage. It is stored perfectly, in winter it flies away with a bang.

To all lovers home canning I recommend preparing a salad with rice for the winter.
Bon appetit!

Cooking time: PT01H30M 1 h 30 min.

If you have already prepared a lot of all kinds of preserves, but you still have some fresh vegetables, try to prepare a delicious snack with rice for the winter.

What makes this dish unique? It is nourishing, tasty, ideal as an appetizer, cold salad, or hot side dish. Here it is universal dish. Can't wait to try it yet? Then let's get started.

The snack contains several ingredients:

Rice. Use round-grain or long-grain cereals. Not for everyone here. Round varieties of rice perfectly absorb the taste and aroma of other snack ingredients; they turn out soft and tender, but often become overcooked. Long varieties They look great in a finished dish, but are not as tasty as round grain ones.

Tomatoes. Fleshy red varieties are predominantly used. They are washed, peeled, and crushed. The tomato mass is boiled, into which the rice itself and additionally used components are subsequently dipped.

Bell pepper, onion, carrot. Wash, clean, grind. Depending on the recipe, they are pre-sautéed or placed in tomato sauce V fresh and boil it in it.

Garlic, chili pepper. Rarely used components, they are usually added to add spiciness, the quantity is adjusted based on taste preferences.

Additionally. Often, for taste and greater satiety, other ingredients are added to the appetizer: cabbage (white, cauliflower), eggplant, zucchini, mushrooms, etc.

Spices, herbs. Practically not used. If desired, add a little pepper, dried herbs, fresh herbs, and favorite seasonings. The main thing is not to overdo it and not to interrupt delicate taste snacks.

The finished snack is placed in sterilized jars while hot, cooled and stored. If the snack is prepared in small quantities not for winter, it is not necessary to roll it up, just cover it with a plastic lid.

1. Winter snack with rice

Ingredients:

2 kilograms of red tomatoes (about 20 pieces);

Long grain rice - 250 g;

Sweet pepper - 800 grams;

Carrots, onions - five to seven pieces each;

Sugar - 80 grams;

Vinegar 9% - 30 ml;

Vegetable oil - three glasses;

Salt - 40 grams.

Cooking method:

1. Wash the tomatoes and pour them hot water, after a couple of minutes, remove the skin.

2. Peel and rinse the carrots and onions, remove the seeds from the peppers. Cut the pepper into strips, chop the carrots, cut the onion into small cubes.

3. Grind the prepared tomatoes through a meat grinder, add salt, add sugar and sunflower oil, stir everything well.

4. Place the tomato puree in a large metal container and cook, stirring, for about ten minutes over medium heat.

5. Place carrots, onions, peppers in the tomato pulp and wait until the mixture boils.

6. Rinse the cereal well and place it in a container with the vegetables, simmer for thirty-five minutes.

7. Three minutes before the end of cooking, pour in the vinegar.

8. Hot snack Place in pre-sterilized jars, roll up, wrap in thick cloth and leave to cool for several hours.

9. Store in the cellar until winter.

2. Rice snack for the winter without vinegar

Ingredients:

Ten cherry tomatoes;

Onions - two pieces;

Carrots - two pieces;

Bell pepper - four pods;

Rice cereal - six large spoons;

Vegetable oil - five large spoons;

40 grams of salt and black pepper;

Granulated sugar - 30 grams.

Cooking method:

1. Wash all the vegetables used thoroughly and cut them: peppers and onions into thin strips, carrots into strips or on a coarse grater.

2. Cut the cherry tomatoes into several parts.

3. Place onions, peppers, carrots in a hot deep frying pan, pour in oil and fry for half an hour over moderate heat.

Canning for the winter has long gained popularity among our housewives, because it allows us to significantly diversify the winter diet with 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 of the dish 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 in the minced tomato 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 winter salad 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 the 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 twist them into the pan in which we will cook 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 boiling tomato mixture: bell pepper, 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.