Vegetables with rice for the winter without vinegar. An appetizer with rice for the winter - and a salad, and a hearty side dish, and an independent dish

I suggest you prepare a simple and very tasty vegetable salad with rice for the winter. A tourist breakfast that will help you out in the winter by adding bright colors to your menu. Exit finished product about 3 liters. Of course it's not industrial scale blanks, but the multicooker assistant will help keep the maximum of vitamins in the salad! It's true folk recipe, which makes it possible to experiment with cereals added to it. It can be rice, pearl barley, and even beans. Therefore, it is not surprising that the site already has a similar salad recipe - it is called "". What distinguishes the tourist's Breakfast salad is the absence of vinegar during preparation (due to the large number of tomatoes), and, well, slightly different proportions of the ingredients. This is truly the taste of summer in a jar - try it!

Ingredients:

0.5 kg of carrots.
0.5 kg of onions.
0.5 cups of odorless vegetable oil.
0.5 kg of bell pepper (any color, but brighter with red salad).
0.5 st. rice (tastier with round-grained).
1.5 liters of freshly squeezed tomato juice.
salt to taste.

Billet output: about 3 liters.

How to cook a salad with rice for the winter without vinegar:

Instead of tomato juice, you can use simply twisted tomatoes in a meat grinder or chopped with a blender.

Rinse the rice, boil it in a slow cooker until half cooked (I did it on the “Steamed Rice” program, you can put it on “Stew”, “Porridge”, put it on half a cycle and pour a little less water so that it has time to absorb).

Carrots must be grated coarse grater, cut the onion into half rings, pepper - into strips.

Bring the tomato to a boil (on any program, I used "Steaming"), pour in sunflower oil. We transfer the multicooker to the "Extinguishing" mode.

Add carrots. We cook 10 minutes.

After that, we send the chopped onion to the bowl, cook also for 10 minutes.

We put Bell pepper, cook for 10 minutes.

We send rice boiled until half cooked to the vegetables. (I tried to do it with raw rice, but once it didn’t boil in a salad and crunched unpleasantly on my teeth, so now I don’t risk it).

Leave vegetables and rice to cook under a closed lid, without stirring, for 40 minutes.

During this time, I wash the jars, sterilize them in a way convenient for you (I do this in the oven).

After the specified time, you should open the lid, mix the vegetables and rice well and put the salad in hot sterilized jars. Wrap until cool. During this time, the rice will “reach” even more if it suddenly seemed damp to you (this happens with long-grain rice).

During the cooking process, after the tomato has boiled, further cooking takes place on the “Stew” program, since there is minimal boiling and, as a result, less loss of vitamins.

Vinegar in rice salad I do not add for the winter, I store it in the cellar.

I often use this salad as a full meal when I want to eat without wasting time on cooking. Rice with vegetables is delicious! But it will also be excellent as a side dish for meat. It can also be used as a dressing for borscht, rice in the finished dish is completely invisible.

When describing the taste of a salad, the epithets “fresh”, “summer”, “slightly crispy” would be appropriate. This is all thanks to tomatoes, which do not allow the rest of the vegetables to boil and give light snack sourness. In addition, the salad pleases with its low calorie content - it contains about 100 kcal per 100 g of the product. True, I like to eat it, after filling it with odorous sunflower oil.

Enjoy your meal!!!

Multicooker ORION OR-MT01. Power 860 W.

Sincerely, Anna Bakaltseva

First, let's prepare all the ingredients to prepare a salad with rice for the winter. Prepare necessary vegetables - rice we'll just add it later. My carrots and peel them, we also remove the husk from the onion.
Then we cut the onion into small cubes, and rub the carrots on a coarse grater.

My tomatoes are not very red, but these are also suitable.

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

Bulgarian pepper took large and fleshy.

I cleaned it and cut it into fairly large strips.

Peeled the garlic and cut into thin slices.

Here, in fact, are all the preparations - they take the most time, the rest is a matter of technology, as they say.
Before you roll up a salad with rice for the winter in jars, you need to boil it. For this I took a large enamel pan for 10 liters. I understand that this type of dish is not the best choice, but nothing more suitable was found at home. Ideally, this salad is best prepared in a large cauldron - then it will be well stewed. In my case, you run the risk of getting a burnt salad with rice, so carefully monitor the cooking process and often stir the vegetables with rice in the pan.

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

I added sunflower oil.

I added all the other ingredients in the recipe. I put the pan on the stove, it remains to wait until the whole thing boils.
During the cooking process, the vegetables form juice, so ours will not be too thick. It takes about 50 minutes to cook rice with vegetables, it turns out such a consistency.

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

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

To all lovers home preservation I recommend preparing a salad with rice for the winter.
Enjoy your meal!

Time for preparing: PT01H30M 1h 30m

An appetizer with rice for the winter could be called a classic Russian recipe, which is not found in any cuisine in the world. In fact, this is not so, conservation perishable products in fermented rice has been practiced for several millennia in different parts of our planet. In rice, you can save not only vegetables, but also fish. It is thanks to the fermentation of fish and its long-term storage that Japanese culture owes the appearance of sushi. Similar recipes for blanks are in many national cuisines, Russian is no exception.

Rice preparation can be prepared with the addition of any vegetables, meat and fish. There are several proven recipes for all occasions. It is often called the "Tourist's Breakfast" preparation, as in Soviet times such blanks were sold in tin cans and purchased for travel. Delicious homemade preparation will be a great addition to a friendly feast to strong drinks, will help you quickly set the table for dinner and make yourself a nutritious breakfast without wasting time.

rice contains a large number of vitamins, minerals and trace elements, in a fermented form is also a source of various amino acids and peptide groups that strengthen the immune system, restore the functions of the gastrointestinal tract. Rice is tasty and healthy not only in winter preparations, which, with the addition of this product, acquire a special taste.

Winter preparations with rice can be prepared with the addition of tomato or tomato, with or without vinegar. We recommend trying sour rice preparations, which are borrowed from Japanese cuisine.

How to cook a snack with rice for the winter - 15 varieties

The classic rice recipe is prepared with the addition of vinegar, fresh tomato, carrots and peppers. At the same time, there are options for salad without vinegar, with the addition of tomato and other vegetables. In the proposed recipe, the salad is stewed for 30 minutes, and not fermented. However, this recipe is original for Russian cuisine and the most common.

Ingredients:

tomatoes - 3 kg;
rice - 1 tbsp.;
sweet pepper - 1 kg;
carrots - 1 kg;
onion - 1 kg;
sugar - 100 g;
table vinegar - 100 ml;
vegetable oil - 400 g;
salt - 2 tbsp.

Cooking:

Cut into strips bell pepper, rub the carrots on a coarse grater, the onion is peeled and cut into cubes. Tomatoes are mashed using a meat grinder or combine, salt, sugar and oil are added to it. The paste is brought to a boil and boiled for 5-7 minutes, vegetables are put in it: carrots, onions and peppers and brought to a boil, after boiling, rice cereal is added to the salad and stewed for 30 minutes. 5 minutes before the end, you need to pour in the vinegar. Lettuce is placed in sterilized jars.

The housewives on the note have a similar recipe winter snack with rice, which is prepared without vinegar, but only with the addition of salt. The difference of this recipe is also that vegetables are fried and stewed together with rice.

Ingredients:

ripe cream tomatoes - 600 g;
onion - 200 g;
carrots - 200 g;
bell pepper - 200 g;
vegetable oil - 100 g;
rice - 1/3 st.;
salt ½ tbsp;
sugar 1/3 tbsp

Cooking:

Bell peppers, onions and carrots are cut into strips and grated, fried in a pan for 20-25 minutes, then washed rice is added, then finely chopped tomatoes, salt and pepper are added. The mixture is stewed until the rice is fully cooked and closed in sterilized jars.

The difference between this recipe and the standard one is to use more tomato and red pepper. The salad is prepared with vinegar, but it can be added to taste.

Ingredients:

tomatoes - 5 kg;
hot pepper in pods - 1-2 pcs.;
rice - 400 g;
sweet pepper - 1 kg;
carrots - 1 kg;
onion - 1 kg;
table vinegar - 100 ml;
vegetable oil for stewing vegetables;
salt, sugar and vinegar - to your taste.

Cooking:

Prepared from tomato tomato puree, brought to a boil and boiled for 40 minutes until the state tomato sauce. Next, it is added pre-cooked stewed onion with carrots, the mixture is stewed for 40 minutes. Sweet pepper cut into strips or cubes is added and the mixture is cooked for another 30 minutes. Rice is cooked separately, it must be added to the prepared vegetable mixture, as well as hot pepper, vinegar, salt and sugar to taste and boiled together for 5-10 minutes. Pour into sterilized jars and close.

Many people love a winter salad with rice and vegetables for its rich sweet and sour taste, reminiscent of summer. Classic blank Tourist's Breakfast differs from previous recipes by using more sugar. It turns out nutritious and very tasty.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onion - 1 kg;
sugar - 200 g;
vegetable oil for stewing vegetables - 500 g;
salt - 2 tablespoons;
rice - 2 tbsp.;

Cooking:

Carrots are rubbed on a coarse grater and scalded in a cauldron or a deep frying pan in 500 g of vegetable oil. Sweet pepper is peeled and passed through a meat grinder, you can cut it. Tomatoes are also cooked. AT stewed carrots tomatoes and peppers are added. vegetable porridge mixed and boiled for 25 minutes. Rice is washed at least three times and added to vegetables for stewing. Also add sugar and salt. Simmer for 40 minutes until done.

Creative housewives can use for cooking yellow tomatoes, To obtain bright dish reminiscent of summer. Fans of Asian cuisine in some cases add curry to this salad. Please note that carrots boiled in oil are rich in vitamin E. Adding curry will make the product more nutritious and healthy.

Many housewives call this salad as lecho with rice due to the presence of pepper and tomatoes in the recipe. The appetizer is prepared in the same way, but with some differences. The salad is prepared with a mixture of spices, which gives it a special taste.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onion - 1 kg;
garlic - 1 head;
sugar - 150-180 g (slightly less than a glass);
table vinegar - 80-100 g;
vegetable oil - 400 g;
salt - 2-3 tbsp. with a slide;
rice - 1.5 tbsp.;
spices (black allspice, paprika, cloves, mustard grains and Bay leaf)

Cooking:

After blanching, the skin is removed from the tomatoes and cut into pieces, the bell pepper is cut into strips, the onion is cut into cubes. The garlic is peeled and finely chopped. Salt, sugar and oil are added to the tomatoes and put on the stove. Boil for 5-7 minutes and add the rest of the vegetables and garlic, as well as spices (10 peas of allspice, 3 cloves, 1 tsp of a mixture of peppers, 1 tbsp of mustard seeds, 1 tbsp of sweet paprika, 2 bay sheet). Vegetables are boiled for 5-6 minutes after boiling. Pre-washed unsteamed is poured long rice and cook for 20 minutes until tender. Vinegar is added 5 minutes before the end. First, pour in 80 g of vinegar, and if necessary, add another 20 g. The finished mass is laid out in sterilized jars.

By bringing rice to half-cookedness, it turns out not porridge with rice and vegetables, but lecho with rice. The appetizer is very healthy and has a pleasant spicy taste.

Salad with rice and vegetables for the winter - a quick recipe

This recipe is based on a similar composition, but is prepared using a "faster" technology. It is suitable for those housewives who make large volumes of blanks and try to choose more simple technology cooking. Usually this salad is prepared from vegetable substandard, vegetables that cannot be used in preservation as a whole. Despite the approach - the salad tastes very tasty.

Ingredients:

bell pepper - 1 kg;
onion - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
table vinegar 9% - 5 tablespoons;
sugar - 5 tbsp. with a slide;
salt - 5 tbsp. with a slide;
vegetable oil - 1 tbsp.

Cooking:

Carrots are rubbed on a coarse grater, peppers and onions are cut into strips, cubes or half rings, tomatoes - into quarters or small pieces. Mix vegetables in one container, add vinegar, sugar and salt. The salad is mixed with hands and left for 6-8 hours. After that, 1 tbsp is added to the salad. vegetable oil, bring the mixture to a boil and boil strictly for 15 minutes. Add a little cooked rice and boil for 5 minutes, pour into jars.

This salad is different in that the rice is fermented in jars and saturates the appetizer. beneficial substances. This recipe is slightly different from the previous ones, not only in the speed of preparation, but also in high utility.

This versatile blank can be used as a semi-finished product for cooking dishes - soups, add to stewed cabbage and potatoes, pickle, cabbage, gravy for meat, cook fish under marinade or serve salad as a side dish for mashed potatoes.

The video tutorial for making a winter snack is given without rice, but the salad can be prepared in two ways, adding boiled rice at the end.

The difference of this recipe is in the content of more bell pepper and quick preparation.

Ingredients:

bell pepper - 2 kg;
onion - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
sugar - 1 tbsp.;
salt - 2 tbsp. with a slide;
vegetable oil - 0.5 l per eye.

Cooking:

Vegetables are cut, carrots are rubbed on a coarse grater. Oil is poured into the cauldron, heated, carrots, onions, peppers and tomatoes are added to it sequentially. Boil for 20 minutes over low heat. Next, make a hole in the middle of the salad and pour in the washed rice, without interfering, stew the workpiece for 20 minutes, add salt and sugar, mix and simmer until cooked for 50 minutes. Sort into banks.

Zucchini with rice for the winter is another interesting find in the preparation of a traditional nutritious winter preparation. This salad can be prepared in late autumn, when the price of pepper has already risen, and zucchini is in abundance. This appetizer tastes in no way inferior to the original, but is more budgetary in preparation.

Ingredients:

zucchini - 3 kg;
tomatoes - 3 kg;
onion - 0.5 kg;
carrots - 1 kg;
garlic - 1 head;
bell pepper - 2-3 pcs.;
rice - 0.5 kg;
sugar - 4 tbsp;
salt to taste;
vegetable oil - 0.5 l;
spices.

Cooking:

Cut the vegetables as desired, grate the carrots, squeeze the garlic or chop finely. Tomatoes are crushed with a blender or meat grinder into a paste, garlic is added to them, brought to a boil, then oil, sugar and salt. The tomato is brought to a boil and boiled for 5 minutes. Add vegetables and cook for another 20 minutes. Boil rice until half cooked and add to the vegetable mixture, the appetizer is stewed over low heat for another 40 minutes, at the end you can add spices. The vegetable mixture is poured into sterile jars.

Ingredients:

tomatoes - 2.5 kg;
blue eggplant - 1.5 kg;
bell pepper - 1 kg;
onion - 0.75 kg;
carrots - 0.75 kg;
rice - 200 g;
table vinegar 9% - 100 g;
sugar - 5 tablespoons;
salt - 2 tablespoons;
vegetable oil - 300 g;
spices as desired.

Cooking:

Eggplants are cut into cubes or rings and fried until half cooked on sunflower oil. Peppers and carrots are cut and stewed in sunflower oil for 20 minutes, a tomato is made from a tomato using a meat grinder or blender and added to vegetables. Sugar and salt are added to the mixture, followed by washed rice. The vegetable mixture with rice is stewed for 20-30 minutes, at the end you need to add eggplant, pour in vinegar and add spices if desired. Everything is boiled together for 5-10 minutes and poured into sterile jars.

This appetizer combines the benefits of a zucchini and pepper salad recipe. Many housewives love this recipe more than others.

Ingredients:

tomatoes - 2.5 kg;
zucchini - 1 kg;
bell pepper - 1 kg;
onion - 0.5 kg;
carrots - 1 kg;
rice - 300 g;
table vinegar 9% - to taste up to 250 g;
sugar - 4 tablespoons;
salt - 3 tablespoons;
vegetable oil - 350 g;
spices: black pepper - 10 pcs., cloves - 10 pcs., allspice - 10 pcs., bay leaf - 5 pcs.

Cooking:

It is necessary to prepare vegetables: carrots are grated, zucchini are cut into cubes, onions - into half rings or cubes, peppers - into cubes or slices, tomatoes are cut into slices. All ingredients are mixed except vinegar and stewed over low heat in vegetable oil for 1 hour. Rice is washed and added to vegetables, stewed together for 30 minutes, at the end spices and vinegar are added for 10 minutes. The mixture is poured into jars.

This salad is made on the basis of cabbage with the addition of other vegetables. The appetizer turns out to be a little different in taste, but it goes well with meat and strong drinks at the festive table.

Ingredients:

tomatoes - 2.5 kg;
white cabbage - 2.5 kg;
leek - 1 kg;
carrot - 1 kg;
Bulgarian pepper - 1 kg;
sugar - 200 g;
salt - 4 tablespoons;
vegetable oil - 0.5 kg;
water - 0.5 l;
rice - 18 tablespoons with a slide;

Cooking:

Vegetables are cut into slices, leeks into rings, carrots are rubbed on a coarse grater. Rice is washed and poured with boiling water for 5 minutes. Vegetables are mixed with rice, sugar and salt and put on a small fire, oil and water must be added to the container. The mixture is stewed for 50 minutes and poured into jars.

Pearl barley is a worthy substitute for rice if you decide to cook very healthy breakfasts and lunches already in summer time, choose boldly this recipe. Barley helps replenish vitality, it must be added to the menu for weakened children and older people, as it is a natural energy booster.

Ingredients:

carrot - 1 kg;
sweet pepper - 1 kg;
onion - 1 kg;
pearl barley - 1 tbsp.;
water - 500 ml;
vegetable oil - 500 ml;
salt - 2 tablespoons;
sugar - 100 g;
table vinegar- 50 ml.

Cooking:

Vegetables are chopped, carrots are grated. Pour water and oil into the pan, bring to a boil, add carrots to the mixture and boil it for 10 minutes, then pepper and boil for 10 minutes, as well as onions and boil for 10 minutes. Pearl barley is boiled until half cooked. Boiled cereals are added to stewed vegetables, along with sugar, salt and vinegar, and boiled for 10 minutes. It is poured into banks.

Kapiznyak is full second dish, lean pilaf, which can be prepared in advance as an appetizer. Sauerkraut is an alternative to many vegetables, the dish is very tasty and satisfying. For cooking in winter period you will have enough lenten snack add toasted smoked meats or big chunks meat and the dish is ready for Christmas.

Ingredients:

rice - 150 g;
sauerkraut- 700 g;
carrots - 400 g;
onion - 400 g;
prunes - 200 g;
tomatoes - 500 g;
boiled potatoes- 2 pcs.;
salt, sugar to taste;
black ground pepper and a mixture of hops-suneli to taste, bay leaf;
garlic - ½ large head;
vegetable oil.

Cooking:

Grate the carrot, chop the onion and simmer in vegetable oil. Add cabbage and crushed tomatoes, prunes to the mixture, bring to a boil. Then add boiled rice, spices, sugar and salt and garlic. Simmer over low heat for 40-50 minutes. Pour into sterilized jars.

This the recipe will do for when you want to try new recipe blanks, but make a small portion.

Ingredients:

rice - 0.5 st.;
medium tomatoes - 6 pcs.;
small bell pepper - 6 pcs.;
medium carrots - 3 pcs;
small onion - 3 pcs;
garlic - 3 cloves;
sugar - 1 tbsp;
salt - 0.5 tbsp;
spices (bay leaf, cloves and black pepper).

Cooking:

Tomatoes, onions and peppers are finely chopped, carrots are grated. Oil is poured into a saucepan or cauldron and onion is added, stewed for several minutes with the addition of 1 tbsp. Sahara. Then carrots are added, the mixture is stewed under the lid for 5-7 minutes. At the next stage, pepper is put in the pan, which is stewed for 10-15 minutes with vegetables, and then tomatoes with 0.5 tbsp. salt for 5 minutes. At this stage, you need to add a bay leaf, 3-4 cloves, and ground pepper. Rice is added to the vegetable mixture and mixed. Rice with vegetables is stewed for 20 minutes, then transferred to sterilized jars.

This recipe is prepared as an alternative classic salad with rice, which is known as the Tourist's Breakfast. Adding beans allows you to saturate the dish with vegetable protein, making it complete product nutrition, rich in vitamins, trace elements and protein.

Ingredients:

tomatoes - 3 kg;
bell pepper - 1 kg;
onion - 1 kg;
carrots - 0.8 kg;
rice - 1 tbsp.;
beans - 200 g;
garlic - 1 head;
sugar - 1 tbsp.;
salt - 3 tablespoons;
vegetable oil - 0.5 l.

Cooking:

Grate the carrots, chop the vegetables, the tomato becomes thick tomato juice. To Kazan or large saucepan you need to pour the tomato paste, bring it to a boil, add salt, sugar and ½ oil, boiling it for 15-20 minutes. Pre-fried vegetables are added to the tomato and fresh garlic, crushed or cut, Vegetable mix stewed for 1 hour. Rice and beans are soaked in advance for 1 hour in water in separate containers and boiled until half cooked, added to vegetables 10 minutes before the end of cooking. While hot, the salad is laid out in jars.

AT winter time to prepare a roast in pots or in a pan, it is enough to fry the meat and ribs, add smoked meats as desired and pour over the finished appetizer with rice and beans. You will be guaranteed to delight your guests.

The proposed recipes for appetizers with rice for the winter will help you choose your favorite recipe for all occasions or cook a certain selected dish for the occasion. The review selected the best recipes that will saturate and decorate winter table in the celebration and during the usual family meal.

For a long time, since the time of perestroika, entered our lives winter preparations with rice. In winter, you open such a jar, and you can serve it even cold, even warm it up as a side dish for meat or fish. I won’t discover America if I offer you to cook 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, comes out very tasty and hearty salad. It turns out, as it were, 2 in 1: lecho and stuffed pepper in the bank!

In the recipe for a salad with rice for the winter, I used ground seasonal cream tomatoes, they are inexpensive, but they don’t taste like anything, so I added all the vinegar according to the recipe. If you're using more acidic salad tomato varieties, add half the amount of vinegar first, 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 of onion
400 g vegetable oil
100 g sugar
100 ml. vinegar 9%
2 heaping tablespoons of 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:

The first step is to prepare and cut vegetables. Wash bell pepper, remove seeds and cut into strips.

We clean the carrots and rub them on a coarse grater.

We also clean the onion and cut into cubes.

We skip the tomatoes in a meat grinder, or chop with a combine. It is most convenient to immediately twist them into a saucepan in which we will prepare 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 put on the stove. Bring the tomatoes to a boil and cook for 5-7 minutes.

Now add all chopped vegetables to the pan with boiling tomato mass: bell pepper, onion, 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 the salad cooking, pour in the vinegar.

We lay out the hot vegetable salad with rice in dry sterile jars. Important: if you are preparing a full portion, then do not remove the salad immediately from the stove, but reduce the heat to a minimum. So, when you fill the last jars with salad, the salad will remain hot.

We roll up the jars with the workpiece with lids, turn them over and wrap them in a blanket until they cool completely.

How to preserve a salad for the winter with rice and vegetables in jars will tell in detail our recipes with photos. For cooking you will need simple products like rice, tomatoes, peppers, onions, zucchini, carrots, eggplant, all kinds of seasonings and fragrant spices. We will teach you at home how to prepare for the future even such delicious, spicy dish like "Tourist's Breakfast". And for housewives who are not too fond of spicy shades in food, we will offer to make a delicate winter vegetable salad without vinegar in a slow cooker.

Salad for the winter with rice, tomatoes and carrots - recipe with photo

Saturated, juicy and fragrant is a salad for the winter, made according to this recipe with a photo with rice, tomatoes and carrots. All components are harmoniously combined with each other and, having been soaked with spices and spices, acquire new bright flavors.

Necessary ingredients for salad with rice in jars

tomatoes - 1 kg
white onion - ½ kg
carrots - 1 kg
salt - 3 tbsp
vegetable oil - 350 ml
sugar - 4 tbsp
dry rice - 300 g
vinegar - 250 ml
allspice - 10 pcs
black peppercorns - 10 pcs
bay leaf - 5 pcs
carnation - 10 flowers

Step-by-step instructions for a recipe with a photo for making a salad with tomatoes, rice and carrots for the winter

Salad for the winter with rice, tomatoes and pepper without vinegar

A pleasant, mild and slightly sweet taste has a salad for the winter, cooked with rice, tomatoes and peppers, but without vinegar. Ready meal differs in satiety and goes well with potatoes, pasta and cereal side dishes.

Necessary ingredients for making a tender vegetable salad with rice

tomatoes - 1.5 kg
Bulgarian sweet pepper - 3 pcs
onion - 3 pcs
rice - ½ tbsp
sugar - ¼ tbsp
vegetable oil - ¼ tbsp
water - 75 ml
salt - 2 tbsp
bay leaf - 5 pcs
ground black pepper - 1/3 tsp

Step-by-step instructions on how to make a winter salad of rice, tomato and bell pepper without vinegar

Wash vegetables, dry and cut into small pieces.
Place in an enamel container, salt, pepper, add vegetable oil, water, sugar, bay leaf and mix well.
Put half of the vegetable mass on the bottom of a thick-walled stewpan, spread pre-washed rice on top and cover with the remaining vegetables.
Send to the stove and bring to a boil. When the surface bubbles, reduce the heat to a minimum and sweat for about half an hour.
After the time has elapsed, gently mix and taste the rice. If it has become soft, turn off the salad, pack hot in sterilized jars and roll up.
Turn upside down, wrap in a blanket and let cool naturally. A day later, send for storage in the cellar.

Salad for the winter with rice and zucchini - a delicious recipe

Salad for the winter with rice and zucchini, prepared according to this recipe, turns out to be unusually tasty. Light piquancy and spicy notes endow homemade eggplant and vinegar essence.

Essential Ingredients for Winter Rice, Eggplant and Zucchini Salad

zucchini - 2 kg
blue - 2 kg
onion - 1 kg
vinegar - 200 ml
rice - 200 g
vegetable oil - 400 ml
salt - 8 tbsp
ground black pepper - 1.5 tsp
bay leaf - 5 pcs
garlic - 2 heads

Step-by-step instructions on how to make a delicious salad of eggplant, zucchini and rice for the winter

Peel the eggplant and zucchini and cut into cubes. Sprinkle the blue ones with salt and leave for half an hour so that bitterness comes out of the pulp. Then rinse, discard in a colander and wait until excess moisture drains.
Chop the onion in half rings, pass the garlic cloves through a press.
Place vegetables in a deep container, salt, pepper, add bay leaf, pour over vegetable oil, mix gently and send to the stove.
Bring to a boil over low heat, add washed rice and simmer for about 40 minutes, stirring occasionally with a spatula. 10 minutes before the end of cooking, pour in the vinegar.
Arrange the salad in sterilized jars, cork with lids, turn upside down and wrap in a warm blanket. When the blanks have cooled, store in a cool, dry place.

Salad with rice for the winter in jars, cooked in a slow cooker

Salad with rice for the winter in jars, cooked in a slow cooker, it turns out very juicy and has a pleasant, unobtrusive taste. A bright, rich shade of the vegetable mass is given by tomato paste, which is part of the dish.

Essential Ingredients for Canned Vegetable Rice Salad

rice - 100 g
carrots - 1 pc.
zucchini - 3 pcs
onion - 1 pc.
garlic - 4 cloves
tomato paste - 2 tbsp
vegetable oil - 3 tbsp
salt - 1 tsp
ground black pepper - 1/2 tsp
sugar - 1 tbsp

Step-by-step instructions for a salad recipe in jars prepared for the winter in a slow cooker

Rinse the rice, place in a multi-cooker bowl, pour 5 glasses of water, set the "Paste" mode, cook for 10 minutes, then discard in a colander and rinse.
Cut the zucchini into cubes, chop the onion, grate the carrot. Chop the garlic cloves with a knife.
Pour oil into the multicooker, add carrots, onions and fry them for 4-5 minutes in the “Multi-cooker” mode.
Add tomato paste and zucchini, salt, add sugar, select the “Stewing” mode and cook for 30 minutes.
After the time has elapsed, put half-cooked rice, cover with a lid and cook in the "Extinguishing" mode for another half an hour.
Pack hot in jars, sterilize and roll up. Wait for the preservation to cool, and put it in the pantry.

Salad for the winter with rice and vegetables "Tourist Breakfast"

This recipe tells how to make a salad for the winter with rice and vegetables called "Tourist's Breakfast". Tomatoes, peppers, onions and carrots are used for cooking, and the marinade is boiled from a small amount vinegar, vegetable oil, salt, sugar and spices. If too spicy flavors are not to your liking, you can preserve the dish in jars and without vinegar. How to do it right, the above recipe with a photo describing the preparation for the winter will tell vegetable salad with rice in a slow cooker.