Rice dressing for the winter. Salads with rice for the winter the most delicious recipes

Delicious preparations can be prepared from ordinary vegetables and rice groats. Such homemade canned food will good addition to the diet winter time. A hearty appetizer can be served as a second course to home dinner, take with you to nature, on the road or to work. The calorie content of canned rice with vegetables with the addition of vegetable oil is approximately 200 kcal / 100 g.

Delicious rice with vegetables in jars for the winter (tomatoes, peppers, onions, carrots)

The technology for preparing rice with vegetables for the winter is simple and does not require expensive ingredients, especially during the vegetable harvest season.

Time for preparing: 1 hour 30 minutes

Quantity: 7 servings

Ingredients

Carrot: 500 g
Onion: 500 g
Tomatoes: 2 kg
Raw rice: 1 tbsp.
Sweet pepper: 500 g
Sugar: 75 g
Salt: 1 tbsp. l.
Sunflower oil: 250 ml
Vinegar: 50 ml

Cooking instructions

After complete cooling, move to the pantry or cellar. Rice with vegetables for the winter is ready.

Vegetable preparation with rice and zucchini

For home-made preparations for the winter from rice and zucchini, you will need (weight is indicated for unpeeled vegetables):

zucchini - 2.5-2.8 kg;
ripe tomatoes - 1.2 kg;
carrots - 1.3 kg;
onion - 1.2 kg;
rice - 320-350 g;
oil - 220 ml;
salt - 80 g;
sugar - 100 g;
garlic to taste;
vinegar - 50 ml (9%).

Vegetables for harvesting must be selected very carefully, they must be ripe, but without signs of spoilage.

What to do:

Wash the zucchini, peel, remove the seeds and cut into pieces. Young fruits with immature seeds and delicate skin can be left unpeeled.
Peel the onions, finely chop with a knife or chop with a food processor.
Wash carrots well. Peel and grate on a grater with large teeth, you can use a food processor.
Wash tomatoes. They can also be grated or twisted in a meat grinder.
Take a spacious pan, its volume should be at least 5 liters. Fold in onions, zucchini, carrots. Pour in the tomato paste and oil. Add salt, sugar. Cover the container with a lid. Put on the stove and bring to a boil.
Stew vegetables over moderate heat for about half an hour, not forgetting to stir.
Sort and wash the rice. After that, put in a saucepan.
Cook the mixture until the cereal is cooked while stirring. This usually takes about 20 minutes.
Clear right amount clove of garlic. Push them directly into the mixture of vegetables and rice.
Pour in the vinegar and stir. Without removing from the heat, arrange the salad in jars. From the indicated amount, about 4.5 liters are obtained.
Put the jars filled with lettuce in a container for sterilization, cover with lids.
Sterilize about 20 minutes after boiling water, immediately roll up.

After rolling up the jars, turn them over, wrap them in a warm blanket and keep until cool.

with cabbage

Very tasty homemade obtained with the addition of white cabbage varieties. For her you need:

cabbage - 5 kg;
ripe tomato - 5 kg;
long rice - 1 kg;
sugar - 200 g;
oils - 0.4 l;
salt - 60 g;
pod hot pepper;
vinegar - 100 ml (9%).

How to cook:

Sort out the grits. Remove stones and foreign matter. Wash and cook until done.
Shred the cabbage.
Tomatoes cut into cubes.
Place vegetables in large saucepan. Salt and pepper, pour in oil.
Cook after boiling for 40 minutes.
Put the cooked rice into the total mass and pour in the vinegar, add hot pepper to taste.
Darken for another 10 minutes.
Ready salad immediately put into jars. Roll them up with lids.
Keep the jars upside down under a blanket until they cool completely.

To store such a salad in the apartment, it should be further sterilized.

The original recipe - rice with vegetables and mackerel for the winter

For tasty and original salad for the winter you will need:

frozen mackerel - 1.5 kg;
rice - 300 g;
ripe tomatoes - 1.5 kg;
carrot - 1.0 kg;
sweet pepper - 0.5 kg;
onion - 0.5 kg;
oil - 180 ml;
sugar - 60;
vinegar - 50 ml;
salt - 30 g;
spices as desired.

How to preserve:

Defrost the fish, clean, boil for 20 minutes in salted water. Cool, remove all bones. Break the mackerel into small pieces with your hands.
Rinse rice in several waters and boil until half cooked.
Remove the seeds from the washed peppers and cut the fruits into rings.
Wash, peel and grate the carrots.
Chop onions in half rings.
Dip the tomatoes in boiling water, after a minute transfer to ice water and remove the skin. Cut a place from the stalk and finely chop the pulp with a knife.
Put all the vegetables, tomato mass in a saucepan, add salt, sugar and pour in the oil.
Boil contents over low heat. Cooking time is half an hour.
To vegetable mix add fish, rice, pepper and spices to taste, pour in vinegar. Continue cooking for another 10 minutes.
Without removing from the heat, put the boiling mixture into jars and roll on the lids. Flip. Cover with a warm blanket and keep in this form until completely cooled.

Vegetable salad with rice for the winter without sterilization

For very delicious salad from rice and vegetables for the winter you need:

ripe tomatoes - 3.0 kg;
onion - 1.0 kg;
Bulgarian pepper - 1.0 kg;
carrots - 1.0 kg;
sugar - 200 g;
oil - 300 ml;
round rice - 200 g;
salt - 100 g.

Step by step process:

Wash tomatoes, dry, cut into slices.
Chop the peeled carrot into strips.
Cut onions and peppers into half rings.
Heat oil in a large saucepan, add salt and sugar. Add prepared vegetables in batches.
Heat to a boil and simmer for 10 minutes.
Pour raw rice and boil everything together for about 20 minutes until the cereal is ready.
Arrange the hot salad in jars and roll them up. Keep upside down under a blanket until completely cool.

The following tips will help you prepare salads with rice for the winter:

Rice should always be sorted and thoroughly washed with water.
Groats should not be digested, it is desirable that it remains a little damp. The rice will come to readiness as the jars cool.

In order for the rice salad to stand all winter and not “explode”, you must follow the recipes exactly and do not change the cooking technology.

Rice with vegetables is one of the most satisfying and at the same time healthy side dishes that goes well with fish and meat. In the summer when fresh vegetables available, this dish is quite inexpensive, but in 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 preparing 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 that are used to prepare the dish plays a big role, even when it comes to canning. For a salad, a vegetable must be chosen carefully, because if at least one rotten tomato gets into the workpiece, the entire workpiece will be spoiled.
Before using rice for making salad, it is recommended to soak for at least half an hour, preferably for an hour or even two. That way it will cook faster. It is undesirable to boil it beforehand: it is better that it be boiled in vegetable juice, saturated with the taste and aroma of vegetables.
You can store rice and vegetable salad at room temperature, but you can close it only in sterilized jars, closing it with sterilized metal lids.

You can make a salad according to several recipes to choose the one that you and your loved ones will like the most for the next season.

Classic vegetable rice salad recipe

tomatoes - 3.5 kg;
onion - 1 kg;
carrots - 1 kg;
Bell 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.

Cooking method:

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

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

Rice salad with zucchini and pepper

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.

Cooking method:

Rinse the rice and boil until half cooked, without adding salt to the water.
Remove the skin from the zucchini with a vegetable peeler. If they are young, immediately cut into small cubes 1-1.5 cm in size. If the zucchini is more than 20 cm long, then cut it in half lengthwise, and armed with a teaspoon or a tablespoon (depending on the size of the zucchini), remove the seeds, only after that cut the pulp.
Wash the pepper, cut each in half, remove the seeds, removing them along with the “tail”. Cut into narrow short strips. The salad will look beautiful if you use different colors of pepper for it.
Wash the tomatoes, remove the stalks. On the opposite side, do sharp knife cross cut. Boil water, dip the tomatoes in it, blanch them for 2-3 minutes. Catch with a special spoon with holes for draining water, dip in cold water to cool. Remove skin. Cut each tomato into 4 pieces, cut off the seal where the stalk was.
Pour oil into the bottom of a cauldron, goose or thick-bottomed pan, put all the vegetables there and simmer everything together for half an hour.
Put rice to the vegetables, add salt, add bay leaves, continue to simmer for another 15 minutes.
Pour in the vinegar, simmer for another 5 minutes, start laying out in clean jars that had to be sterilized before that.
Roll up the lids, put the jars upside down, cover with a woolen blanket, leave for a day or even more - the jars should cool completely.
Remove the blanket, turn the jars upside down and store.

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

Salad with rice and cabbage

tomatoes - 2.5 kg;
rice - 0.25 kg;
sweet pepper - 0.5 kg;
hot chilli pepper - 50 g;
onion - 0.5 kg;
White cabbage winter 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.

Cooking method:

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.
Grind the tomato pulp in a blender or in any other way convenient for you. With absence kitchen appliances they can even be rubbed through a sieve - this method is more troublesome, but no less effective.
Wash sweet and hot peppers. Remove seeds. Cut each pepper into 4-6 pieces lengthwise and cut into strips. This applies to both sweet and hot peppers. The latter must be cut very thinly, but the straws of sweet pepper should be 2–3 mm wide.
Peel off the onion skins. Cut each into 4 parts and cut into thin strips (quarters of the rings).
Grate peeled washed carrots Korean salads. If there is no such grater, then you can cut the carrots into thin strips by hand.
Finely chop the cabbage. It should be about the same size as an onion straw.
Pour oil and tomato mass into a large goose pot, put on fire, simmer for 10 minutes after boiling.
Put the rest of the vegetables in the goose, simmer them for half an hour.
Add salt, sugar, rice, continue to cook the snack for 15 minutes.
Pour in the vinegar, mix, simmer for another 5 minutes and arrange in prepared jars.

After the salad has cooled, it can be put in the pantry or in another place where blanks are stored for the winter. Such a salad does not require special storage conditions. The taste of the salad is a little unusual, but at the same time very pleasant. If you love cabbage, then you will surely like it.

Rice salad with eggplant

eggplant - 1 kg;
rice - 0.2 kg;
bell pepper- 1 kg;
tomatoes - 0.5 kg;
carrots - 0.3 kg;
onion - 0.3 kg;
salt - 60 g;
vegetable oil - 0.18 l;
table vinegar (9 percent) - 80 ml.

Cooking method:

Soak rice in cold water for an hour.
Cut the eggplant in half, salt, using half 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 bell pepper lengthwise into 2 parts to make it easier to peel it from the seeds. Remove seeds. Cut the pepper itself into squares or strips, depending on which form in the salad seems more appetizing to you.
Cut the onion in the same way, first freeing it from the husk.
Grate the carrots. It is better to use a grater for Korean salads, but you can also use a regular grater.
Skin the tomatoes. It will be easier to do this if you pre-dip them in boiling water or dip them in boiling water for a couple of minutes. After the tomatoes are peeled, they must be cut into small cubes.
Pour oil into the bottom of the cauldron, put onions, carrots, fry a little (5-10 minutes).
Put the eggplant and fry them too for 10 minutes.
Add tomatoes, peppers and simmer vegetables covered for 20 minutes.
Put the rice, salt, continue to cook the dish, stirring it occasionally, for 20 minutes.
Pour in the vinegar, stir and cook for a couple more minutes. Arrange in sterilized jars. Close them with sterilized metal lids.

Rice salad with eggplant - delicious and hearty snack. If desired, you can add a little garlic to it - about 5 minutes before the dish is ready.

Vegetable salad with rice and beans

rice - 0.2 kg;
beans - 0.2 kg;
tomatoes - 3 kg;
sweet pepper - 1 kg;
onion - 1 kg;
carrots - 1 kg;
garlic - 1 head;
burning capsicum- 20 g;
sugar - 0.2 kg;
salt - 60 g;
vegetable oil - 250 ml.
table vinegar (9 percent) - 100 ml.

Cooking method:

Sort the beans and rice, soak in advance in cool water: beans - for 5-6 hours, rice - for an hour.
Wash and clean vegetables. Remove the skins from the tomatoes and remove the seeds from the peppers.
Grind the tomato pulp.
Grate carrots thinly. Ideally, you should use a Korean salad grater.
Peppers (both bitter and sweet) cut into strips.
Onion cut into half rings.
Crush the garlic with a garlic squeezer.
Boil rice and beans separately from each other until half cooked.
In boiling oil, fry the vegetables, except for the tomatoes, for 10 minutes.
Add tomato pulp and vinegar. Simmer vegetables for another 10 minutes.
Put the beans to the vegetables, boil for another 15 minutes, add the rice and cook everything together for another 10 minutes.
Salt, add sugar and garlic. After simmering for another 5 minutes, arrange in sterilized jars.
Close the jars with metal lids. When cool, store in a cool place.

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

Rice and vegetable salads are one of the most practical preparations for the winter. They can replace an appetizer, side dish, be used as an independent dish with high nutritional value.

Among different blanks are particularly popular canned salads. Salad with rice for the winter various additives This is a great appetizer that will become a complete dinner for the whole family. Learn how to cook it in this review.
Recipe content:

Rice is a grain crop that is very popular. It is used primarily for second courses, including the famous pilaf, risotto, paella. Soups are also cooked from it - this is kharcho, pickle, and even borscht. However, in last years gained particular popularity rice salads. And not only fast food, but also in the form of a blank for the future. We will devote this review to conservation for the winter.

Salad with rice for the winter - dietary and delicious preservation, which you can cook without spending a lot of time and effort. Such a blank will help out, if necessary, quickly cook soup or cook pilaf. It will be enough just to open the jar, add other products and Tasty dinner ready. The uniqueness of the dish also lies in the fact that this hearty and tasty appetizer is ideal hot as a side dish and a cold salad. In addition, it can be cooked in a variety of ways, combining all kinds of products. Rice goes well with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - cooking secrets

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

Also, so that the preservation does not deteriorate during storage and is stored longer, be sure to sterilize the container and lids. Put the finished snack in hot sterile jars. Cool at room temperature under a warm blanket and store in the cellar. If the snack is made in a small amount not for winter, then it is enough to cover it with a plastic cover, without rolling it with iron.

To make the workpiece look beautiful, choose vegetables of different colors. For a rich taste, take sesame or corn oil instead of sunflower oil. If the snack includes tomatoes, then use fleshy varieties. Usually they are peeled and crushed or turned into a tomato mass.

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

The first thing to do is to choose right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to a long-grained variety. For example, a variety of basmati or barakat. They have less starch, they do not boil soft and look good in ready dish. However long rice not as tasty as round grains. Therefore, some housewives choose rice of a round variety. It well absorbs the taste and aroma of other components of the snack. Rice also turns out tender and soft, but often boils soft.

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

Step by step cooking salad for the winter with rice and vegetables:

Pour the washed tomatoes with boiling water and remove the skin. Puree with a food processor or immersion blender, or strain through a sieve.
Peel the onion and cut into small cubes.
Wash sweet pepper, remove seeds and partitions 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 mix. Put on fire and boil.
Add carrots to the boiling tomato mass, mix and cook under the lid for 15 minutes.
Then add the bell pepper and continue to simmer for another 15 minutes over low heat.
15 minutes later to vegetable stew add the onion and cook for half an hour until the vegetables are ready.
After that, pour oil into the prepared vegetables, add salt with sugar and boiled rice. Stir and cook for 5 minutes so that the rice absorbs the vegetable juices.
Pour vinegar into the products and mix. Remove the saucepan from the fire.
Pack a hot salad with rice and vegetables for the winter in sterilized jars, tighten 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. An appetizer will be a real salvation when there is no 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 cooking salad for the winter 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 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 zucchini to the mass and simmer for 10 minutes.
Put the boiled rice, salt and cook the snack until the cereal is ready.
Pour in the vinegar, mix and pour the hot preparation into jars, roll up the lids, wrap in a warm blanket and leave to cool. Move to cellar for storage.

Rice salad with eggplant for the winter is very tasty. It will appeal to absolutely everyone and even gourmets. Thanks to this snack, you can cook dinner on hastily. To do this, it remains only to fry the meat and open a jar of vegetables.

Ingredients:

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

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

Boil rice groats.
Cut the eggplant lengthwise, sprinkle with salt and leave for half an hour. Rinse, pat dry and cut into cubes.
Remove the seeds from the pepper and cut into strips.
Peel the onion and cut into small cubes.
Peel and grate carrots.
Dip the tomatoes in boiling water for a few seconds, peel and cut into cubes.
Pour the oil into a cauldron, heat it up and add onions and carrots. Fry for 10 minutes.
Add eggplant and fry for another 10 minutes.
Send tomatoes and peppers to the components and simmer for 20 minutes under the lid.
Put the rice, salt and cook for 20 minutes.
Pour in the vinegar, stir and keep on the stove for 2 minutes.
Arrange the workpiece in clean prepared jars and close with sterile lids.

September is back on the calendar. The abundance and variety of vegetables and fruits gives us the opportunity not only to enjoy fresh taste, but also to prepare various winter preparations. I used to cook a rice snack every year for the winter, but for the last few years I forgot something about it. Not because I didn’t like her, just new recipes appear and I want to try something new.

My son reminded me of it, and I decided to cook it this year. And really, why forget the time-tested delicious recipes. rice snack perfectly diversify your winter menu. It can act as an independent dish, or you can use it as a side dish for fish or meat dishes.

winter rice recipe

Ingredients:

5 kg tomatoes
1 kg onion
1 kg bell pepper
1 kg carrots
2 cups rice
2 tbsp. l. salt
200 gr. Sahara
1 st. l. vinegar essence
0.5 liters of sunflower oil

Pay attention to the number of ingredients, the snack is not small, so immediately prepare a large container in which you will cook the rice snack. I usually cook in a basin.

How to cook rice snack for the winter:

We prepare vegetables. Of course, they must be washed first. We make from tomatoes tomato juice in any way you can. I use a juicer for this. Finely chop the onion. Remove seeds from bell pepper and cut into slices small pieces. We clean the carrots and twist through a meat grinder.
Pour the oil into the container in which you decide to cook the snack, add onion and cook for 15 minutes.
Add carrots and bell peppers and cook for another 15 minutes.
Add tomato juice and boil for 15 minutes.
Add rice washed under running water, sugar, salt and cook for 30 minutes.
5 minutes before the end of cooking, add vinegar essence, boil for 5 minutes and can be stacked in jars.
We sterilize the jars in advance, put the appetizer hot and close it with hot lids.

Important advice! At each stage of cooking, you need to periodically stir the snack while it is cooking. But when you put the rice, then at this stage you must literally not move away from it and interfere almost constantly, because the mass becomes thick and can burn.

It seems to me that the recipe for rice snacks for the winter is not very complicated, and if in your culinary selection winter preparations If not, I recommend trying it.

Enjoy your meal!

P.S. What I never forget is about . I cook it every year for sure, because it is much tastier than store bought, pay attention to this recipe. And we also like it, also homemade.

Elena Kasatova. See you by the fireplace.

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

Why is this dish unique? It is hearty, tasty, ideal as an appetizer, cold salad, hot side dish. That's it universal dish. Can't wait to try it already? Then let's get started.

The snack contains several ingredients:

Rice. Use round-grain or long-grain cereals. Here for an amateur. Round varieties of rice perfectly absorb the taste and aroma of other ingredients of the snack, they turn out soft and tender, but often boil soft. long varieties look great in the finished dish, but not as tasty as round grains.

Tomatoes. Mostly use fleshy red varieties. They are washed, peeled, chopped. The tomato mass is cooked, into which the rice itself and additionally used components are subsequently dipped.

Bulgarian pepper, onion, carrot. Washed, cleaned, crushed. Depending on the recipe, they are pre-sautéed or laid out in tomato sauce in fresh and boil in it.

Garlic, chili pepper. Rarely used components, they are usually put to give spice, the amount 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, and more.

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

The finished snack is laid out in hot sterilized jars, cooled and put away for storage. If the appetizer is prepared in small quantities not for winter, it is not necessary to roll it up, it is enough to cover it with a plastic lid.

1. Snack with rice for the winter

Ingredients:

2 kilograms of red tomatoes (about 20 pieces);

Long-grain rice groats - 250 g;

Sweet pepper - 800 grams;

Carrots, onions - five to seven pieces;

Sugar - 80 grams;

Vinegar 9% - 30 ml;

Lean oil - three glasses;

Salt - 40 grams.

Cooking method:

1. Wash the tomatoes, pour hot water peel off the skin after a couple of minutes.

2. Peel and rinse the carrots with onions, free the pepper from the seeds. Cut the pepper into strips, chop the carrots on a grater, cut the onion into small cubes.

3. Twist the prepared tomatoes through a meat grinder, salt, add sugar and pour in sunflower oil, mix everything well.

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

5. Put carrots, onions, peppers in tomato gruel and wait until the mixture boils.

6. Rinse the grits well and put them in a container with vegetables, simmer for thirty-five minutes.

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

8. hot appetizer lay out in pre-sterilized jars, roll up, wrap in a thick cloth and leave for several hours to cool.

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;

Bulgarian pepper - four pods;

Rice groats - six large spoons;

Lean oil - five large spoons;

40 grams of salt and black pepper;

Sugar - 30 grams.

Cooking method:

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

2. Cut cherry tomatoes into several pieces.

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