Salad with rice for the winter

Salad with rice for the winter - the preparation is tasty, satisfying and served hot or cold as an independent dish, or used as an ingredient for others. The most popular are rice salads with various seasonal vegetables. The cooking technology is simple. Vinegar with vegetable oil, salt and sugar are used as preservatives. The workpiece is well stored for a long time.

Salad "Tourist's Breakfast" with rice for the winter

Salad “Tourist's Breakfast” with rice for the winter is a preparation similar to the classic Soviet canned food of the same name, but which is prepared without meat, based on fresh tomatoes, onions, carrots and sweet peppers with the addition of rice. The salad is simple to prepare and is both a satisfying stand-alone dish and an addition to borscht or pickle soup, which makes it popular even today. We prepare the salad without sterilization and with the addition of vinegar.

1. 
   Salad with rice for the winter is very simple to prepare. Immediately prepare all vegetables and spices according to the recipe. Clean them and rinse them under running water. Tomatoes, preferably with strong pulp, cut into small pieces of any shape.
2. 
   Chop the onion into thin quarter rings.
3. 
   Grind the carrots into a coarse one, or better yet, a Korean grater.
4. 
   Peel sweet peppers of any color from seeds and membranes and chop into strips.
5. 
   Place all the chopped vegetables into a special dish or cauldron for stewing and gently mix the vegetables with your hands.
6. 
   Then add the calculated amount of salt and sugar to them, pour in vegetable oil and mix again. Place the dishes with vegetables over medium heat so that the vegetables quickly release their juice.
7. 
   Simmer the vegetables over low heat, stirring occasionally, for 30 minutes from the start of the boil.
8. 
   During this time, rinse the rice several times with cold water, and coarse-grain rice is best for salad.
9. 
   After half an hour, transfer the rice to the vegetables, stir again and simmer the salad for at least 1 hour over low heat, without covering it with a lid and stirring occasionally with a wooden spatula.
10. 
    A few minutes before the end of cooking, pour vinegar into the salad, stir again, take a sample and adjust the taste as you wish.
11. 
    Sterilize jars and lids in advance in a manner acceptable to you. Place the prepared salad in jars, seal tightly, place on the lids and cool under a terry towel.
12. 
    The prepared salad with rice “Tourist's Breakfast” is well stored both in a dark place with a low temperature and in an apartment. Delicious and successful preparations!

Salad with rice and vegetables for the winter

A salad with rice and vegetables for the winter will not only be a tasty and satisfying preparation, but also a dietary dish that can be eaten cold or hot, and you can make soup based on it. Rice goes well with various vegetables, and in this recipe we cook it with carrots, sweet peppers and stew the salad in chopped tomatoes.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Tomatoes – 500 gr.
• Onion – 150 gr.
• Sweet pepper – 150 gr.
• Carrots – 150 gr.
• Garlic – 4 cloves.
• Rice - ¼ tbsp.
• Sugar – 1 tbsp.
• Salt – 1 tsp. no slide.
• Vegetable oil – 1/4 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. According to the recipe and the amount of workpiece you need, prepare vegetables, rice and spices for the salad. Peel the vegetables and rinse well under running water.

Step 2. Cut the tomatoes into large pieces and grind using a blender or food processor until smooth.

Step 3. Then pour the puree into a deep bowl special for stewing and bring it to a boil over low heat.

Step 4. Grind the carrots onto a coarse grater. Cut the peeled onion into thin quarter rings. Place the chopped vegetables into boiling tomato puree, stir and simmer for 10 minutes.

Step 5. Remove seeds from sweet peppers and cut into thin strips. Transfer the pepper to the rest of the vegetables, add the amount of salt and sugar indicated in the recipe, pour in vegetable oil, mix again and simmer the vegetables for another 10-12 minutes over low heat and covered with a lid.

Step 6.Lastly, add well-washed rice with chopped garlic cloves to the vegetables, mix the salad well again and simmer the salad for 40 minutes.

Step 7. A couple of minutes before the end of stewing, add table vinegar to the salad and take a sample. Turn off the fire.

Step 8. Transfer the prepared rice salad with vegetables into a sterile liter jar or two half-liter jars and seal with boiled lids.

Step 9. Place the jars on lids, cover them with any “fur coat”, cool and move them to a place where you can store home preserves. Delicious and successful preparations!

Salad with rice, tomatoes and bell peppers

A salad with rice, tomatoes and bell peppers will be your option for a hearty and tasty preparation made from natural products, which is easy to prepare and allows you to prepare a large portion of salad at the same time. Good vegetables are chosen for the salad, and any rice will do. Most of the time in preparing a salad is spent chopping vegetables. The only seasonings added to the salad are garlic and hot pepper. We prepare the salad without sterilization and without adding vinegar.

Cooking time: 1 hour 50 minutes.

Cooking time: 40 minutes.

Servings: 6 l.

Ingredients:

• Tomatoes – 3 kg.
• Onion – 1 kg.
• Bell pepper – 1 kg.
• Carrots – 1 kg.
• Garlic – 200 gr.
• Hot pepper – 1 pod.
• Rice – 200 gr.
• Sugar – 150 gr.
• Salt – 2 tbsp.
• Vegetable oil – 300 ml.

Cooking process:

Step 1. Immediately you need to prepare all the vegetables for the salad. Peel the onions. Peel the carrots and rinse.

Step 2. Chop the onion into medium cubes.

Step 3. Grind the carrots onto a coarse grater.

Step 4. Wash tomatoes, preferably with dense pulp, and remove the bases of their stalks. There is no need to remove the peel for this recipe.

Step 5.Then chop the tomatoes into medium cubes.

Step 6. For bell peppers, also fleshy varieties, remove the stalks, seeds and membranes.

Step 7. Then cut the peppers into the same cubes as the tomatoes.

Step 8. Chop the peeled garlic into thin slices. This completes the preparation of vegetables.

Step 9. Place the chopped vegetables into a deep stewing dish or cauldron. Rinse the rice several times with cold water, as for pilaf, and add it to the vegetables.

Step 10. Pour the amount of vegetable oil indicated in the recipe onto the salad.

Step 11. Then add salt and sugar to the salad, mix gently and simmer over low heat and stirring occasionally for 50 minutes. The vegetables will give a lot of juice, so the salad will not be thick, but when stewing without a lid, some of the liquid will evaporate.

Step 12. Sterilize jars and lids in a manner acceptable to you. Place the hot salad into the prepared jars and immediately seal it tightly. Place the jars on the lids and cover with a “fur coat” for a day.

Step 13. Transfer the cooled salad with rice, tomatoes and bell peppers to a cellar or dark pantry for storage. Delicious and successful preparations!

Simple salad with rice and zucchini for the winter

Having time and desire, you can replenish the range of canned zucchini with a salad with rice and zucchini during the harvesting season. In winter, such a salad will be a good side dish for meat or just a tasty independent dish. The main ingredients of the salad are zucchini and rice. We complement its taste with onions and garlic, and tomato in any form or carrots are mandatory in the salad, and in this recipe we cook it with tomato paste. The salad is prepared without sterilization and with the addition of vinegar for safe storage.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Zucchini – 500 gr.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Rice – 0.5 tbsp.
• Sugar – 0.5 tbsp.
• Salt – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Water – 1 tbsp.
• Tomato paste – 2 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

Step 1. First of all, prepare all the ingredients according to the recipe and the volume of workpiece you need. Sterilize jars and lids.

Step 2. Rinse the zucchini under running water and dry with a napkin. Remove the peel and seeds from a mature zucchini, but there is no need to peel a young zucchini. Chop the zucchini into medium-sized pieces of arbitrary shape.

Step 3. Chop the peeled onion into small cubes.

Step 4. Pour vegetable oil into a special stewing container, transfer the chopped vegetables and immediately pour in well-washed rice.

Step 5. Dissolve two tablespoons of tomato paste in a glass of water and pour it over the vegetables and rice.

Step 6. Add salt and sugar to the salad, mix the salad carefully and bring to a boil over medium heat.

Step 7. Then simmer the salad, stirring occasionally, over low heat and covered with a lid for 25 minutes until the rice is ready. A few minutes before the end of stewing, add chopped garlic and vinegar to the salad, stir and turn off the heat.

Step 8. Transfer the prepared salad with rice and zucchini to a sterile jar, seal it with a lid and cool, wrapping the jar in a terry towel. After a day, store the salad in the basement or pantry until winter. Delicious and successful preparations!

Salad with rice, carrots and tomatoes for the winter

A salad with rice, carrots and tomatoes for the winter is easy to prepare and does not require much time, especially if you use kitchen gadgets with different attachments to cut vegetables.The main ingredients of the salad are rice and carrots, which are stewed in crushed tomatoes, and overripe and substandard tomatoes can be used. In this recipe, we will complement the set of vegetables with sweet peppers and onions. We cook without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 5 l.

Ingredients:

• Tomatoes – 3 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Sweet pepper – 1 kg.
• Long grain rice – 1 tbsp.
• Sugar – 100 gr.
• Salt – 2 tbsp. with a slide.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Wash the tomatoes selected for the salad, cut into medium pieces and grind in the bowl of a food processor until smooth.

Step 2. Pour the tomato mixture into a bowl special for stewing, add the required amount of salt and sugar, bring to a boil over medium heat and simmer for 7 minutes over low heat.

Step 3. Add chopped carrots to the tomato mixture.

Step 4. You can grate the carrots in a food processor with a grater attachment.

Step 5. Using a food processor, cut the onion into thin rings and place it in a bowl with the rest of the ingredients.

Step 6. Peel and wash the bell peppers, chop them into thin strips and add to the tomato mixture.

Step 7. Grind the peppers in a food processor fitted with a knife attachment.

Step 8. You can cut the onion in the same way, which will simplify your work.

Step 9. Bring the chopped vegetables in the tomato to a boil and add rice, well washed with cold water.

Step 10. Then pour vegetable oil into the salad and mix again. Simmer the salad over low heat, covered and stirring occasionally, for 40 minutes. Towards the end of stewing, pour table vinegar into the salad, stir again and turn off the heat.

Step 11. While the salad is stewing, sterilize jars with lids using any method.

Step 12. Place the prepared salad with rice, tomatoes and carrots in jars, seal hermetically, place on the lids and cool under the “fur coat”. Store the salad in any dark place, even in a regular pantry. Delicious and successful preparations!

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

Eggplant salads are varied, often have personal names, differ in the set of ingredients and technology, and you are offered one of the options - salad with rice and eggplant. Bake the eggplants in the oven and top them with sweet peppers, carrots and onions. Stew vegetables in tomato sauce. We choose long grain rice. We cook without sterilization.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings: 5 l.

Ingredients:

• Tomatoes – 2.5 kg.
• Eggplants – 1.5 kg.
• Sweet pepper – 1 kg.
• Onion – 0.75 kg.
• Carrots – 0.75 kg
• Long grain rice – 1 tbsp.
• Sugar – 5 tbsp.
• Salt – 2 tbsp. with a slide.
• Vegetable oil – 1 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. First of all, prepare a set of vegetables and spices according to the recipe. Then peel, rinse the vegetables well and dry with a napkin.

Step 2. Cut the eggplants into medium pieces and bake in the oven at 200°C for 30 minutes on a baking sheet greased with vegetable oil.

Step 3. Cut the carrots and sweet peppers into small, randomly shaped pieces and place them in a bowl special for stewing.

Step 4. Chop the onion into small cubes and place in a bowl with the rest of the vegetables.

Step 5. Pour the rest of the oil into the bowl and place it over medium heat.

Step 6. Simmer the chopped vegetables for 20 minutes with the lid on and stirring occasionally.

Step 7First cut the tomatoes into small pieces.

Step 8. Then, using kitchen gadgets, grind them to a puree and pour it into a bowl with stewed vegetables.

Step 9. Then add the required amount of salt and sugar to the vegetables and mix everything.

Step 10. After the mixture boils, add well-washed rice to the salad and simmer for 30 minutes over low heat until the rice is soft.

Step 11. Lastly, add the baked eggplants to the salad, mix gently and bring the salad to a boil.

Step 12. Then pour vinegar into the re-boiled salad, stir again and turn off the heat after a few minutes. Take a sample and adjust to your taste.

Step 13. Place the hot salad with rice and eggplants in pre-sterilized jars, seal them hermetically, put them on the lids and cover them with any “fur coat” for a day. The salad stores well in any dark and cool place. Delicious and successful preparations!

Delicious salad with rice and cabbage for the winter

Salad with rice and cabbage for the winter from the line of winter cabbage salads is considered the most satisfying and has an interesting taste, because many people like the combination of these products not only in salads, but also in other dishes. We complement the cabbage with a standard salad set of vegetables: tomatoes, carrots, onions and sweet peppers, although you can choose according to your taste. We cook without sterilization.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 2 l.

Ingredients:

• Cabbage – 1.2 kg.
• Tomatoes – 1 kg.
• Onion – 2 pcs.
• Carrots – 400 gr.
• Sweet pepper – 3 pcs.
• Rice – 200 gr.
• Hot pepper - to taste.
• Sugar – 50 gr.
• Salt – 60 gr.
• Vegetable oil – 100 ml.
• Vinegar 9% – 150 ml.

Cooking process:

Step 1.Chop the white cabbage chosen for the salad into thin strips with a sharp knife and place in a deep bowl.

Step 2. Chop the peeled onion into thin quarter rings and add to the cabbage.

Step 3. Peel the peppers from seeds with partitions, chop them into thin strips and transfer to the cabbage.

Step 4. Grind the peeled carrots onto a coarse grater.

Step 5. Cut the tomatoes into cubes and add to the rest of the vegetables.

Step 6. Sprinkle the sliced ​​vegetables with salt and sugar and add hot pepper to taste. Mix vegetables with spices.

Step 7. Then transfer the vegetable mixture into a special saucepan or cauldron for stewing, pour vegetable oil into it and simmer the salad for 15 minutes with occasional stirring. During this time, vegetables will give a lot of juice.

Step 8. After this time, add rice, well washed with cold water, to the vegetables. Mix the salad and simmer over low heat and covered for another 30-40 minutes until the rice is ready.

Step 9. During this time, sterilize the jars and lids in the oven or microwave.

Step 10. Towards the end of stewing, pour vinegar into the salad, stir, take a sample and adjust to your taste.

Step 11. Place the hot salad into prepared jars, seal tightly, place on lids and cover with a warm blanket for a day. Transfer the cooled salad with rice and cabbage to a cool place for storage. Delicious and successful preparations!

Winter salad with rice without vinegar

Winter salad with rice can be prepared without adding vinegar.There are two options for this salad: replacing vinegar with citric acid, and the second, more tasty, using tomato in the salad in relation to a set of other vegetables (carrots, onions and sweet peppers) in a 1:1 ratio, where the role of a preservative is played by the natural acid of the tomato. Tomatoes and carrots for the salad are chopped in a meat grinder and the vegetables are stewed in a large amount of oil. The selection of fresh, unripe vegetables and sterilization of jars with lids will be mandatory.

Cooking time: 1 hour 40 minutes.

Cooking time: 30 minutes.

Servings: 6 l.

Ingredients:

• Tomatoes – 3 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Sweet pepper – 1 kg.
• Round rice – 200 gr.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.
• Vegetable oil – 500 ml.

Cooking process:

Step 1: Immediately prepare the vegetables, rice and spices according to the recipe proportions. Clean them and rinse them well under running water. Rinse the rice several times.

Step 2. Cut the peeled carrots and tomatoes into pieces and grind in a meat grinder with a large grid so that the tomatoes are chopped and not crushed.

Step 3. Cut the pepper, cleared of seeds and membranes, into medium pieces.

Step 4. Chop the onion into small cubes.

Step 5. In a special stewing vessel, or better yet in a cauldron, heat the vegetable oil well and dissolve the required amount of salt and sugar in it.

Step 6. Place the chopped vegetables into hot oil, add washed rice to them, stir and simmer the salad over low heat for 1 hour. Stir the salad periodically with a wooden spatula.

Step 7. While the salad is stewing, sterilize the jars and sealing lids in the oven. First taste the prepared salad with rice without vinegar and adjust as you wish.Then place it in sterile jars, seal it tightly, put on the lids and cool for 24 hours under a warm blanket. Salad without vinegar will keep well in a cool, dark place. Delicious and successful preparations!

Salad with rice and tomato paste for the winter

Vegetable salads with rice, as a tasty and satisfying dish, are prepared for the winter in many families. They are based on seasonal vegetables and chopped tomatoes, but if you don’t have tomatoes, they can be replaced with good quality tomato paste or tomato juice, although it will be more expensive. Tomato paste for salad is diluted with cold boiled water in a ratio of 1:3, and in this recipe for salad you need 1 liter of juice. The vegetable set is simple - sweet peppers, carrots and onions. We take steamed rice or special rice for pilaf.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 3 l.

Ingredients:

• Rice – 1 tbsp.
• Tomato juice – 1 l.
• Onion – 1 kg.
• Carrots – 0.9 kg.
• Sweet pepper – 0.9 kg.
• Sugar – 1/2 tbsp.
• Salt – 1.5 tbsp.
• Vegetable oil – 400 ml.
• Vinegar 9% – ½ tbsp.

Cooking process:

Step 1. For the salad, peel, rinse and cut the vegetables into small pieces. Grind the carrots onto a coarse grater. Pour the amount of vegetable oil and vinegar specified in the recipe into a bowl special for stewing, dissolve salt and sugar in them and bring to a boil over high heat. Place the grated carrots into the boiling marinade and simmer for 5 minutes.

Step 2. Then add the chopped onion to the carrots and simmer for another 5 minutes. Then add the chopped sweet peppers to these vegetables.

Step 3. Dilute tomato paste in the required proportion in a liter of boiled water or take ready-made tomato juice and pour it over the vegetables.Rinse the rice well in advance and boil only until half cooked so that it does not turn into porridge in the finished dish. Transfer it to the stewed vegetables and mix everything carefully. Simmer the salad over low heat for 25 minutes. Be sure to take a sample and adjust to your taste.

Step 4. Wash and sterilize small jars for the preparation along with the lids. Place the hot salad with rice and tomato paste into jars, seal hermetically, place on the lids and cool under a warm blanket. Store the salad in any dark and cool place. Delicious and successful preparations!

Winter salad with rice and mackerel

Winter salad with rice and mackerel is prepared to serve as an independent hearty and tasty dish that can be eaten both hot and cold. Mackerel with rice is complemented by vegetables. The fish is boiled until cooked, and the rice until half cooked. We cook without sterilization and the technology is simple.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 minutes.

Servings: 5 l.

Ingredients:

• Mackerel – 1.5 kg.
• Rice – 300 gr.
• Tomatoes – 1.5 kg.
• Onion – 0.5 kg.
• Carrots – 1 kg.
• Sweet pepper – 0.5 kg.
• Sugar – 60 gr.
• Salt – 30 gr.
• Vegetable oil – 180 ml.
• Vinegar 9% – 50 ml.
• Seasoning for fish - to taste.

Cooking process:

Step 1. Clean the carcasses of pre-frozen mackerel, rinse, cut and boil for 20 minutes in water with added salt. Break the boiled mackerel into pieces, removing the bones.

Step 2. Rinse the rice several times with cold water and boil only until half cooked.

Step 3. Grind the peeled carrots using a coarse grater.

Step 4. Peel the sweet pepper from seeds with partitions and chop into strips.

Step 5. Chop the peeled onion into thin half rings.

Step 6.Wash the tomatoes, scald with boiling water, remove the peel and cut the tomatoes into small pieces or grind in a blender.

Step 7. Pour vegetable oil into a stewing dish or cauldron, add the chopped vegetables with the tomato mixture, add salt and sugar and simmer the vegetables over low heat for 30 minutes.

Step 8. After this time, add boiled rice with pieces of mackerel to the vegetables. Sprinkle the salad with fish seasoning or other spices, pour in table vinegar, mix gently and simmer without covering the dish with a lid for another 10-15 minutes.

Step 9. Place the prepared salad with mackerel and rice in sterile jars, seal hermetically with boiled lids, cool upside down and under a “fur coat” for 24 hours. Then transfer the jars of salad to the basement for storage. Good luck and delicious preparations!