Salad with rice for the winter: recipes with vegetables (zucchini, eggplant, tomatoes) on the stove or in a slow cooker + reviews

To save time on cooking and indulge in vegetables in cold days, it is recommended to cook salad with rice for the winter. Harvesting good as a separate dish, as an appetizer and as a hot side dish to meat or fish.



1 hour
.
6 servings
. Easy to prepare

Natalia Strelnikova

18 Mar 2018
97

Rice is a useful cereal, rich in vitamins and chemical elements. The use of rice grains will help to improve the nervous system, strengthen the hair, epidermis, teeth. Culture includes amino acids necessary for building body. Grains do not contain gluten which can cause allergies.

Kinds of grains

Recipes rice salad in the winter in addition to vegetables include the main, not specific to the billet component is Fig. Cereal contains vitamins E, PP, group b, and the chemical elements — iron, iodine, magnesium, sodium, selenium, phosphorus, chlorine and other. The grain is easily digested, provides energy, and most importantly — goes with almost any food.

However, the rice rice is different and cooks may encounter with the problem of choosing the right type for canned salad. In the world there are many varieties from long and white to purple and sweet grains. Each variety varies in three characteristics: size, color, method of processing. On the shelves more can be found five varieties of rice. The table shows the characteristics of each type.

Table — Comparison of rice grains

ViewCondition when you are readyFeatures
Long grainLoose— Has an oblong shape;
— is not longer than 8 mm;
— comes in white or brown;
— don’t fall apart, it retains its shape;
— suitable for cooking different dishes
MediumSleepy and softHas a grain length of not more than 6 mm;
— is a source of starch;
— comes in white or brown;
— used for cooking soups, porridges, risottos
RoundSleepy and soft— Has a round shape of 5 mm;
it is for the lazy;
— suitable for cooking casseroles, puddings, sushi
White facetedSleepy and soft— Has a smooth structure;
— boil for 10-15 minutes;
— contains a lot of starch, but little of mineral substances;
— low cost
SteamedLoose— A white in the cooking process;
— retains the useful properties of brown rice;
— not sticky

Canning is more suitable for long grain rice. But you can experiment with any kind, given the state of readiness.
Salad with rice for the winter: cooking options

Preparing a snack quickly and does not cause difficulties. However, if the cook — novice, observe the recipe step by step, you should know about some of the subtleties of the workpiece.

  • Utensils. For cooking you need to take Tolstoganova pan with non-stick coating. Well suited to a pot or the roaster.
  • Sterilization. Salad is laid out in extremely sterile jars, which close boiled lids. Not necessarily long to sterilize bottles. Enough carefully washed and banks hold over steam for a few seconds or scalded with boiling water. You can dry the washed container in the oven at 120°C. Put the salad is recommended in dry and warm bottles.
  • Vegetables. To procure suitable only juicy, firm vegetables without flaws. The rotten place must be carefully cut, since decay caused by fungus and bacteria, whose presence in lettuce is highly undesirable.
  • Preservatives. Natural preservatives — salt, sugar, vinegar solution, oil. Some vegetables contain acid, which also helps preservation and prevents the reproduction of microorganisms. It should be remembered that the garlic often causes the fermentation, in contrast to the pod of chili.
  • Storage. Banks billet are good in the room if you close the salad under a nylon cover, but it is better to put in storage in the refrigerator.

Classic

Description. Classic salad for the winter with the rice and vegetables tasted like kefir. To use the workpiece can be both cold and warmed.

Food set:

  • rice cereal — 200 g;
  • tomato — 3.5 kg;
  • onions — 1 kg;
  • Bulgarian pepper — 1 kg;
  • carrots — 1 kg;
  • vegetable oil — 300 ml;
  • sugar — 200 g;
  • salt — 40 g;
  • 6% acetic solution- 100 ml.

The technology of preparation

  • Rinse the grains several times, cover with water and leave it for an hour.
  • Wash the vegetables, cut the stem, peel.
  • Cut the tomato into several slices and mince.
  • Pepper cut into cubes or cubes.
  • Finely slice the onion.
  • Grate the carrots on a grater.
  • Pour in a bowl for cooking oil.
  • Put onion slices, carrot shavings, peppers.
  • Cook for 15 minutes.
  • Pour in the tomato pulp.
  • Brew, close the lid, simmer 20 minutes.
  • Put the rice grains and stir.
  • Boil for 15 minutes.
  • Salt, sweeten, pour vinegar solution.
  • Cook for another ten minutes.
  • Place sterile container, roll up.
  • Squash

    Description. Courgettes are perfect for winter preparations and combined with different components. Grits boiled in advance, but not brought to readiness. At will of the dish, you can add a pod of chili. The output of finished salad with rice and zucchini for the winter in this recipe is 2.5 L.

    Food set:

    • rice — 200 g;
    • zucchini — 500 g;
    • colorful sweet pepper — 1 kg;
    • tomatoes — 1 kg;
    • sugar — 100 g;
    • salt — 30 g;
    • vegetable oil — 200 ml;
    • 9% vinegar solution — 50 ml;
    • Lavr — five worksheets.

    The technology of preparation

  • Wash the vegetables, cut the stem, peel.
  • Slice the pepper into strips.
  • Slice the zucchini in small slices.
  • Blanch the tomatoes, remove the skin and slice the flesh.
  • Cook grits, not tovariwa until soft.
  • Pour in the pan the oil, warm up.
  • Add the vegetables, simmer for half an hour.
  • Add beans, salt, sweeten, put Laurel.
  • Reduce heat, cover the brew with a lid and cook until tender all the ingredients, not forgetting to stir.
  • Add vinegar solution, boil for two more minutes and remove from burner.
  • Put on sterile banks, roll up.
  • If the zucchini are young “milk”, it is possible not to remove the seeds and cut off skin. Old fruits with hard skins it is better to clean.
    Cabbage

    Description. Salad with rice and cabbage for the winter can also be classified as classics. Harvesting is perfect for stuffing peppers, soup bases, bakery. Yield — 8 L.

    Food set:

    • rice — 500 g;
    • cabbage — 1 kg;
    • tomatoes — 5 kg;
    • sweet pepper — 1 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • Chile — half of the pod;
    • sugar — 500 g;
    • salt — 100 g;
    • vegetable oil — 500 ml;
    • 6% acetic solution- 200 ml.

    The technology of preparation

  • Rinse the vegetables.
  • Scald tomatoes, remove the skin.
  • Cut the flesh cubes.
  • Finely shred the cabbage.
  • Grate the carrots on a grater.
  • Chop the onion half rings or cubes.
  • Slice peppers in fine julienne.
  • Remove seeds from Chile chop the pod.
  • Pour into Tolstoganova pan oil heat.
  • Put tomato pulp, simmer 20 minutes.
  • Add the remaining vegetables, stir.
  • Cook over low heat, covered for 40 minutes.
  • At the same time with the steamed vegetables, boil the grains until tender.
  • Salt, sweeten vegetable mixture, add the grits.
  • Simmer for ten minutes under the lid.
  • Pour vinegar solution, stir and wait until boiling and remove from burner.
  • Fill sterile containers, roll.
  • Bean without vinegar

    Description. Grain can be “friends” not only with vegetables but also with beans. It’s filling and savory snacks that do not require add-ons. To prepare vinegar solution is not required. If the cook is afraid for the safety of the workpiece, it is recommended that after the sterilizing capacity. Yield — 5 liters.

    Food set:

    • grain of rice — 200 g;
    • beans — 200 g;
    • tomatoes — 3 kg;
    • onions — 1 kg;
    • carrots — 800g;
    • sweet pepper — 1 kg;
    • garlic head;
    • Chile — half of the pod;
    • vegetable oil — 500 ml;
    • sugar — 200 g;
    • salt — 90 g

    The technology of preparation

  • Wash the vegetables.
  • Blanch the tomatoes, remove the skin.
  • Pass the pulp through a meat grinder or cut into small pieces.
  • Grate the carrot on the Korean grater.
  • Arbitrarily slice the onion.
  • Slice the pepper into strips.
  • Chop Chile and garlic teeth.
  • Separately soak rice and beans for an hour.
  • Boil until tender.
  • Pour the oil in a saucepan or large kettle, warm.
  • Put the vegetables, simmer 20 minutes.
  • Add the garlic, chilli, salt, sugar.
  • Simmer for half an hour, then add beans and cereals.
  • Stir, simmer a couple of minutes, remove from the burner.
  • Place sterile container, roll up.
  • To taste you can add herbs and spices. Use Khmeli-suneli or curry. You can also put in a billet Laurel, cloves, ginger, paprika.
    Eggplant

    Description. A snack can be considered a kind of eggplant caviar. Optional added chili and/or garlic. Arch billet spices — black or red pepper, ginger, rosemary, Basil. If the salad is too sour, add sugar.

    Food set:

    • rice — 200 g;
    • eggplant — 1 kg;
    • sweet pepper — 1 kg;
    • tomatoes — 500 g;
    • carrots — 300 g;
    • onion— 300 g;
    • vegetable oil — 200 ml;
    • salt — 60 g;
    • 9% vinegar solution — 80 ml.

    The technology of preparation

  • Cut the blue in half, sprinkle a small amount of salt, soak for two hours.
  • Rinse the halves, dry them, chop them into cubes.
  • Soak the groats for an hour.
  • Slice bell pepper into strips.
  • Chop the onion.
  • Grate the carrots.
  • Blanch the tomatoes, remove the skin.
  • Slice the pulp or chop blender.
  • In a pan pour oil, heat.
  • Put the onions and carrots, fry for ten minutes.
  • Add eggplant cubes and cook for ten minutes.
  • Add tomato pulp, pepper.
  • Cover and simmer for 20 minutes.
  • Place the rice, add salt, simmer under cover for 20 minutes, not forgetting to stir.
  • Add vinegar, boil for a few minutes.
  • Arrange salad in a sterile container, ocuparte.
  • Tomato without vinegar

    Description. Salad with rice and tomato for winter is prepared without the addition of acetic solution. Tomatoes acidic enough to keep the starter before winter.

    Food set:

    • cereal — 200 g;
    • tomatoes — 3 kg;
    • carrots — 500 g;
    • onions — 500 g;
    • bell pepper — 500 g;
    • vegetable oil — 200 ml;
    • sugar — 100 g;
    • salt — 40 g;
    • garlic — three prong.

    The technology of preparation

  • Slice the tomatoes in small pieces.
  • Slice the onion into half rings.
  • Grate the carrots on a grater.
  • Pour in the pan the oil heat.
  • Add salt and sugar, stir.
  • Add the tomatoes, simmer ten minutes.
  • Add the remaining vegetables, simmer for 15 minutes.
  • Cook the grits and add to vegetables.
  • Crush the garlic, add and stir the brew.
  • Wait until boiling, boil for a few minutes with the lid on and remove from the burner.
  • Put in jars, roll up.
  • To make the salad more like a garnish, increase the amount of cereals. Put 500 grams of rice in the specified amount of vegetables and reduce the amount of other components.
    With tomato paste

    Description. Off-season the salad can be prepared at any time, regardless of the presence of ripe tomatoes. Choose a paste according to GOST, without adding preservatives. Taste the workpiece is not inferior to the fresh version.

    Food set:

    • rice — 200 g;
    • tomato paste — 100 g;
    • sweet pepper — 300 g;
    • onion — 300 g;
    • carrots — 200 g;
    • sugar — 10 g;
    • salt — 20 g;
    • vegetable oil — 150 ml;
    • 9% vinegar solution — 15 ml.

    The technology of preparation

  • Grate the carrots on a grater.
  • Slice the onion and pepper.
  • Put the vegetables in a pan, add salt and adjust.
  • Add the butter and simmer 20 minutes on low heat.
  • Boil grains until soft and put to the vegetables.
  • Add the pasta, stir.
  • Simmer for 15 minutes under the lid.
  • Pour the vinegar solution, mix well.
  • Wait until boil and remove from heat.
  • Fill sterile containers, roll.
  • Green

    Description. An unusual recipe how to cook salad with rice for the winter in banks, including green tomatoes. Unripe berries are great for winter preparations. Vinegar solution is not required.

    Food set:

    • rice grain — 300 g;
    • green tomatoes — 3 kg;
    • onions — 1 kg;
    • carrots — 1 kg;
    • sugar — 300 g;
    • salt — 100 g;
    • oil — 300 ml.

    The technology of preparation

  • Cut berries into small slices.
  • Pour the oil in a large kettle, heat, add the green pieces.
  • As soon as you separate the juice, stir in the washed rice grains.
  • Cook for ten minutes.
  • Grate the carrots.
  • Cut the onion.
  • Stir in broth prepared vegetables.
  • Sweeten, add salt, cook for 20 minutes.
  • Remove from the hotplate and place the containers ocuparte.
  • Readiness it is recommended to check “to the tooth”. Grits are not supposed to crunch. Vegetables are cooked until soft, but not to the point of porridge.
    Vegetable pilaf

    Description. Snack turns out — yum. The taste resembles a vegetarian risotto. Can be used as a side dish, pre-heating. For this recipe more suitable dlinnozernogo Fig. Instead of water you can use tomato juice.

    Food set:

    • rice cereal — 500 g;
    • tomato — 4 kg;
    • sweet pepper — 2 kg;
    • carrots — 1 kg;
    • onions — 1 kg;
    • vegetable oil — 800 ml;
    • sugar — 200 g;
    • salt — 100 g;
    • water — 250 ml.

    The technology of preparation

  • Soak rice grains for an hour.
  • Slice the peppers and onions.
  • Grate the carrots.
  • Pour the oil in a large kettle, heat.
  • Add the vegetables and simmer for ten minutes.
  • Slice the tomatoes into wedges and add to the total mix.
  • Boil for 15 minutes.
  • Sweeten, add salt, pour in the water.
  • Add rinsed beans and simmer for half an hour.
  • Remove from the hotplate and place the containers ocuparte.
  • In a slow cooker

    Description. Winter salad with rice is without hassle to cook in the slow cooker. The rump should be pre-boiled until soft (five to seven minutes) in a saucepan or using the device. In the recipe specified number of dry rice.

    Food set:

    • rice — 100 g;
    • tomatoes — 500 g;
    • onions — 500 g;
    • carrots — 400 g;
    • sweet pepper— 500 g;
    • salt — 30 g;
    • sugar — 100 g;
    • oil — 100 ml;
    • 9% vinegar solution — 20 ml.

    The technology of preparation

  • Dice the tomatoes.
  • Slice the peppers and onions.
  • Grate the carrots.
  • Put in a bowl of prepared vegetables.
  • Add beans, salt, sugar.
  • Add the butter, stir, close the lid.
  • Set the mode “Stewing” for hours.
  • During cooking, periodically stir the contents.
  • Ten minutes before the end pour vinegar solution.
  • Put hot salad in sterile containers, ocuparte.
  • The size of the vegetables depends on their readiness. Note, however, that some fruits are harder, others softer. Therefore, it is recommended carrot finely cut or grate the tomatoes and divide into large pieces. Onions and peppers have practically the same density, so must be the same size.

    Salad recipes with rice for the winter do not differ a special variety. For cooking you can use any vegetables with a dense structure. Enhance the flavor by using different seasonings and spices. Before you remove the salad plate, cereal be sure to check for readiness. If for some reason it raw rice came in a jar, before use, boil the salad a few minutes and let it brew under the lid.

    Reviews: “Fly-leaves”

    We it is known as the “Breakfast of the tourist”;))) Delicious, sister in large quantities doing in the winter as a side dish entry of leaves. And it is convenient — 5 boys where if suddenly delayed, as duty is something cold even though heated.

    Inventing tenderness, https://deti.mail.ru/forum/dosug/kulinarija/salat_s_risom_na_zimu/

    This is really an amazing and vkusney salad. But I make it without vinegar and stored it at my house in storage at any temperature. And why you need the vinegar? Only collate. The rice I use is imported “Golden millet” because everyone else is too dissolve. Lettuce that is prepared for the winter in huge numbers, but it’s still not enough. For guests it’s a “super-food” and “super-snack”.

    Alla, http://www.good-cook.ru/kons/kons_037.shtml

    I have screwed the banks. These banks need to keep with the original caps, I mean with the same caps that you bought them. I use the released jar of ready-made canned food. Banks should be well washed and scalded, cover I before briefly rolling boil. Boiling the mixture pour into the jar, then twist and flip, putting on the lid, to cool. Stored in the wardrobe like normal canned food.

    Faina, http://www.good-cook.ru/kons/kons_037.shtml

    The salad is very tasty, did everything according to the recipe. Indeed, the acid gives the rice really soft after boiling. I just add hops-suneli, pepper, coriander beans, greens and garlic at the end of cooking-very tasty and fragrant. Salad called, the Country snack”.

    Count cherry, http://www.povarenok.ru/recipes/show/77629/

    Salad with rice for the winter: recipes with vegetables (zucchini, eggplant, tomatoes) on the stove or in a slow cooker + reviews





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