Canned vegetables with rice. Tomatoes with rice for the winter: delicious recipes with photos

This type of preservation for the winter is popular among Slavic housewives, because the dish is a source of vitamins during the cold season, while its taste goes well with meat or fish. Make preparations in the summer, because during the season the price of vegetables is affordable for everyone.

How to make salad with rice

The process of canning at home must be done carefully: carefully selecting the vegetables that will be included in the preparation. If, for example, you throw at least one rotten product into the pan with the ingredients, then the entire rice salad for the winter will be spoiled. Make the dish taking into account all the recommendations, and you will get a hearty, tasty side dish for the winter.

How to cook rice for salad

This rice dish has its own characteristics. It is worth noting that preparing rice for salads involves pre-soaking it in water - this will help the cereal cook faster. However, you should not boil the rice first: it will be better if, during cooking in vegetable broth, it is saturated with the taste of the components and the aromas they release.

Rice salad recipe

A variety of cooking options allow anyone to provide their family with a hearty salad for the winter. Preparing the dish is not at all difficult - even a young housewife can cope with the task. Consider recipes for delicious winter salads with rice and be sure to try them or experiment and add your favorite ingredient to the recipe.

Zucchini with rice

• Cooking time: 1 hour 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.

In this version of the winter dish, the rice must first be boiled until half cooked, and not soaked in water. It is worth noting that the preparation will look more beautiful if you take bell peppers of different colors. Find out how to cook zucchini with rice for the winter and hurry to prepare low-calorie preserves during the season when all vegetables are available in large quantities.

Ingredients:

• zucchini – 0.5 kg;
• oil (vegetable) – 200 ml;
• tomatoes – 1 kg;
• vinegar – 50 ml;
• laurel leaf – 5 pcs.;
• rice – 200 g;
• water – 0.5 l;
• pepper – 1 kg;
• salt – 20 g.

Cooking method:

1. Rinse the rice grains and boil them in half a liter of unsalted water until half cooked.
2. Remove the skin from each zucchini. If the vegetables are young, then they should be cut into cubes immediately. It is advisable to remove the seeds from large zucchini and then chop the pulp.
3. Wash the pepper, cut each one, remove seeds. Cut into strips.
4. Remove the stems from the tomatoes. Make a shallow cut on the underside, scald with boiling water or place in a bubbling liquid, then carefully transfer to cold water. Remove the skin from the cooled tomatoes and cut each into several slices.
5. Pour the oil into a pan, heat it up, and add all the vegetables at once. Simmer for half an hour.
6. Add rice to almost finished products, add salt to the rice-vegetable mixture, add bay leaves, and leave for another 15 minutes.
7. Pour in the vinegar, simmer for a few more minutes, pour the contents of the pan into sterile jars, and roll up.
8. Turn the jars over, cover with a blanket, and leave until the preparation for the winter has cooled completely.
9. Remove the blanket and put the preparations for the winter in the cellar.

Vegetables with rice

• Cooking time: 1 hour 35 minutes.
• Calorie content of the dish: 88 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

Many people prepare exclusively the classic version of the dish, not wanting to experiment and change the already excellent taste of the snack. A hearty salad with rice and vegetables will be the ideal side dish for almost any hot meal. A step-by-step recipe with photos will help and show you what your preparations for the winter will end up like if you do everything as indicated in the recipe.

Ingredients:

• sugar – 0.2 kg;
• sunflower oil – 300 ml;
• salt – 40 g;
• sweet pepper – 1 kg;
• onions – 1 kg;
• rice – 200 g;
• carrots – 1 kg;
• apple cider vinegar – 100 ml;
• tomatoes – 3.5 kg.

Cooking method:

1. Pour water over the cereal and set this dish aside for now.
2. Wash the vegetables.
3. Remove the stems from the tomatoes, cut into slices (the number of slices depends on the size of the tomato), grind to a puree. You can use a blender, food processor or regular meat grinder.
4. Remove seeds and membranes from bell peppers. Cut each pepper into small squares.
5. Remove the skins from the onions and cut them into small cubes.
6. Grate the peeled, washed carrots.
7. Pour all the oil into the cauldron, fry the carrots, onions, and peppers for 15 minutes.
8. Having brought the vegetables to half-cookedness, add the tomato mass to them, cover the container, and simmer the ingredients for 20 minutes.
9. Place the soaked rice in the cauldron, mix everything, leave for another 15 minutes.
10. Add bulk ingredients, pour vinegar, boil everything together for 10 minutes.
11. Sterilize the jars, fill them with the resulting vegetable mixture, and roll them up.
12. Allow the dish to cool for the winter by turning the jars upside down.

Rice with tomatoes

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

If you're not sure how to make a delicious, filling appetizer using seasonal vegetables, consider this easy recipe. Rice salad with tomatoes turns out juicy and satisfying; in addition, it has an original taste thanks to green tomatoes. Be sure to try making this appetizer, because it is very simple to prepare and is an excellent addition to meat.

Ingredients:

• onion – 0.5 kg;
• salt – 50 g;
• green tomatoes – 2 kg;
• pepper – 0.5 kg;
• carrots – 0.5 kg;
• rice – 200 g;
• butter (vegetable) – 300 g;
• sugar – 100 g.

Cooking method:

1. First pour the rice into a deep plate, add water, and let stand for two hours.
2. Cut the tomatoes into slices.
3. Remove the husks from the onions and cut them into thin rings.
4. Grate the peeled carrots using a grater with large holes.
5. Heat the oil in a thick-walled bowl, throw in all the vegetables along with the soaked and dried rice.
6. Cook the preparation with rice and vegetables for the winter until the rice is completely ready.
7. Place the salad in clean jars and cover with sterile, clean lids.
8. After cooling, move the jars with the snack to the cellar until winter.

Tourist breakfast with rice for the winter

• Cooking time: 2 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 90 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

Canned vegetables have been known to many since the times of the USSR, and the most remarkable thing is that the dish does not lose its relevance to this day. Every housewife tries to make the Tourist Breakfast Salad in the classic version, because preparing it is an ideal option even as a hearty stand-alone dish. Consider the step-by-step recipe with photos and get started.

Ingredients:

• onion – 1 kg;
• sunflower oil – 0.5 l;
• carrots – 1 kg;
• bell pepper – 1 kg;
• tomatoes – 4 kg;
• round rice - 2 tbsp;
• sugar – 150 g;
• salt – 2 tbsp. l.;
• 9% table vinegar – 100 ml.

Cooking method:

1. Pour boiling water over the rice, leave it for 15 minutes, and then transfer the cereal to a sieve.
2. Grind the tomatoes in a blender and bring to a boil in a large saucepan.
3. Chop the onion into cubes and grate the carrots.
4. Throw onions and carrots into the bubbling tomato and boil.
5. Add the bell pepper cubes to the boiling vegetable mixture.
6. Pour oil there, add salt and sugar.
7. Place the rice in the pan and cook for about an hour until tender.
8. Remove the container from the heat, pour in the prepared amount of vinegar.
9. For the winter, put the salad in jars, roll up with sterile, clean lids, and then wrap in a blanket until it cools.

Salad tomatoes, peppers, rice for the winter

• Cooking time: 1 hour 55 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 91 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

This product calculation is for 10 small cans of winter snacks. The dish turns out colorful and beautiful thanks to the different ingredients, and its aroma cannot be compared with anything else, because the most compatible spices are collected here. Read the detailed instructions that will tell even an inexperienced housewife how to cook rice with peppers and tomatoes.

Ingredients:

• tomatoes – 2.5 kg;
• carrots – 1 kg;
• pepper – 1 kg;
• rice – 300 g;
• sugar – 4 tbsp. l.;
• oil (vegetable) – 350 ml;
• zucchini – 1 kg;
• onion – 0.5 kg;
• black pepper – 10 peas;
• cloves – 10 pcs.;
• laurel leaf – 5 pcs.;
• allspice – 10 peas;
• salt – 3 tbsp. l.;
• vinegar – 150 ml.

Cooking method:

1. Prepare vegetables: rinse, remove peels from onions, peel carrots, remove seeds from peppers, remove stems from tomatoes, simply rinse young zucchini, and if mature, you need to peel and remove them from seeds.
2. Cut the onion into 4 parts, chop crosswise to form thin quarter rings.
3. Cut the zucchini into cubes, bell peppers into strips, tomatoes into small slices.
4. Combine all the ingredients according to the recipe (except for cereal and vinegar), simmer for 1 hour, and do not forget to stir the salad.
5. Wash the rice, add to the vegetable mixture, and simmer together for half an hour.
6. 5 minutes before cooking, add vinegar.
7. Divide the rice and vegetable mixture into jars that have been sterilized in advance in any way, and close with clean metal lids.

Rice with bell pepper and carrots

• Cooking time: 1 hour 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 95 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

This version of the salad will be appreciated by lovers of original preserved vegetables. Rice with peppers and carrots of the required spiciness is made with the addition of two types of pepper - sweet and capsicum, and for true lovers of spicy food, you can add not just one pod of hot pepper, but several. It is also recommended to add garlic to the vegetables to enhance the aroma of the dish.

Ingredients:

• white cabbage – 0.5 kg;
• carrots – 0.5 kg;
• oil (vegetable) – 0.25 l;
• apple cider vinegar – 100 ml;
• garlic – 5 cloves (optional);
• sugar – 200 g;
• onion – 0.5 kg;
• rice – 250 g;
• tomatoes – 2.5 kg;
• sweet pepper – 0.5 kg;
• hot pepper – 50 g;
• salt – 40 g.

Cooking method:

1. Soak the washed cereal for an hour or boil until semi-cooked.
2. After scalding the tomatoes with boiling water, peel them. Grind the pulp to a puree consistency.
3. Wash two types of peppers and remove seeds. Cut each peppercorn into several pieces lengthwise, then chop into strips. It is better to cut the hot pepper pod thinly.
4. Cut the peeled onions into quarter rings.
5. Peel the carrots and grate them on a grater designed for Korean salads. If you don’t have one, you can cut it into thin strips.
6. Finely chop the cabbage.
7. Pour oil into a cauldron, mix it with tomato puree, simmer for 10 minutes from the moment of boiling.
8. Add prepared vegetables and simmer for 30 minutes.
9. Add rice to the food, add salt and sugar, continue for another 15 minutes.
10. Pour in the vinegar, add chopped garlic if desired, and simmer everything together for 5 minutes.
11. For the winter, place the salad in jars and cover with sterile, clean lids.

Winter salad rice, carrots

• Cooking time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 89 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

For this preparation, it is better to use juicy carrots and round rice - this will make the dish look more beautiful. You can make all the vegetables in the same shape, or you can experiment, for example, make some into strips and cut others into squares. A step-by-step recipe with photos, which you can see below, will help you make the perfect rice and carrot salad.

Ingredients:

• rice (round) – 195 g;
• carrots – 1.1 kg;
• salt – 80 g;
• tomatoes – 2 kg;
• bell pepper – 1 kg;
• oil (vegetable) – 295 ml;
• sugar – 190 g.

Cooking method:

1. Cut the tomatoes into slices. It is recommended to peel them by pouring boiling water over them.
2. Cut the carrots into thin strips.
3. Remove the skins from the onions and cut each into small cubes.
4. Remove the seeds from the pepper, cut each into 4 parts, then chop crosswise.
5. Heat oil in a saucepan, boil it, add sugar and salt.
6. Place vegetables in the container in the following order: onions, carrots, tomatoes, peppers. Mix the ingredients and simmer for 10 minutes.
7. Rinse the cereal and add it to the vegetable mixture.
8. Cook the winter salad so that the rice remains slightly undercooked.
9. Place the mixture of products for the winter in sterile clean jars and roll up.

Rice with tomatoes and eggplants

• Cooking time: 1 hour 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 85 kcal.
• Purpose: for lunch.
• Cuisine: Slavic.
• Difficulty of preparation: medium.

This preparation will appeal to lovers of canned vegetables. Salad with rice for the winter is an appetizer, thanks to which you can whip up a dinner even for gourmets. To do this, you just need to fry the meat and open a jar of rolled vegetables. Find out the easiest homemade way to prepare delicious, hearty preserves for the whole family for the winter.

Ingredients:

• onion – 300 g;
• tomatoes – 0.5 kg;
• rice – 200 g;
• salt – 60 g;
• vinegar – 80 ml;
• oil (vegetable) – 180 ml;
• carrots – 300 g;
• pepper – 1 kg;
• eggplants – 1 kg.

Cooking method:

1. Pour cold water over the rice grains and set aside to soak.
2. Cut the eggplants lengthwise and add half the specified amount of salt. After 2 hours, rinse the vegetables, dry, and cut into cubes.
3. Cut the pepper in half, remove the seeds. Cut the pulp into strips or squares as desired.
4. Cut the peeled onion into small cubes.
5. Grate the carrots.
6. Cut the tomatoes into cups, but first they must be peeled by dipping them in boiling water or pouring boiling water over them.
7. Heat the oil in a cauldron, add the onions and carrots, and fry the food for about 10 minutes.
8. Fry for another 10 minutes, adding eggplant.
9. Add tomato cubes and peppers to the almost finished ingredients and simmer for 20 minutes, covering the dish with a lid.
10. Add rice, salt the future winter salad, cook for 20 minutes, remembering to stir the ingredients.
11. Pour in the vinegar, stir, leave on the stove for another couple of minutes.
12. Place the preparation into jars for the winter, having sterilized them in advance, and close them with sterile lids.

Winter salad with rice - canning secrets

If you like to make winter preparations at home, then you need to know some of the features of this dish. When canning salad for the winter with rice and vegetables, you need to consider the following:

1. Only carefully selected, peeled, chopped fresh vegetables should be added to a rice salad, otherwise you risk ruining the entire preparation.
2. When planning to preserve, it is better to soak the rice in advance, because it is not recommended to cook it.
3. Before storing, it is advisable to chop the tomatoes in a meat grinder; the remaining vegetables should be grated or finely chopped.
4. You can roll up salad for the winter exclusively in sterilized jars, making sure to also treat the metal lids with boiling water.
5. You can store the dish until winter in the cellar at room temperature.

Video: Winter rice salad with vegetables

And again September is 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 prepare rice snacks for the winter every year, but over the last few years I forgot about it. Not because I stopped liking it, it’s just that new recipes appear and I want to try something new.

My son reminded me of it, and I decided to make it this year. Indeed, why forget time-tested delicious recipes. A rice snack will perfectly diversify your winter menu. It can serve as an independent dish, or it can be used as a side dish for fish or meat dishes.

Winter rice snack recipe

Ingredients:

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

Pay attention to the amount of ingredients, the snack is quite a lot, so immediately prepare a large container in which you will cook the rice snack. I usually cook in a basin.

How to prepare rice snack for the winter:

1. Preparing the vegetables. Of course, they need to be washed first. We make tomato juice from tomatoes using any method available to you. I use a juicer for this. Finely chop the onion. Remove the seeds from the bell pepper and cut it into small pieces. We clean the carrots and grind them through a meat grinder.
2. Pour the oil into the container in which you decided to cook the appetizer, add the onions and cook for 15 minutes.
3. Add carrots and bell pepper and cook for another 15 minutes.
4. Add tomato juice and simmer for 15 minutes.
5. Add rice, washed under running water, sugar, salt and cook for 30 minutes.
6. 5 minutes before the end of cooking, add vinegar essence, boil for 5 minutes and can be placed in jars.
7. We sterilize the jars in advance, put the snacks hot and close them with hot lids.

Important tip! At each stage of cooking, you need to periodically stir the appetizer while it cooks. But when you add the rice, at this stage you must literally not leave it and stir 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 you don’t have this in your culinary selection of winter preparations, then I recommend trying it.

Bon appetit!

P.S. What I never forget about is . I make it every year without fail, because it is much tastier than store-bought, pay attention to this recipe. We also like it, it’s also homemade.

Elena Kasatova. See you by the fireplace.

• tomatoes - 3 kg;
• carrots - 1 kg;
• zucchini - 3 kg;
• bell pepper - 3 pcs.;
• onion - 1 kg;
• rice - 500 gr.;
• vegetable oil - 0.5 tbsp;
• sugar - 4 tbsp;
• salt, spices, garlic - to taste.

Let's start cooking:

1. Wash the zucchini and cut off the ends. We cut them into small cubes.

2. Wash the bell pepper, remove the seeds and also cut into cubes.

3. Peel the onion, wash and chop.

The vegetables in this salad can be cut into cubes or strips. Who likes it more?

4. Wash, peel and grate the carrots thoroughly.

5. Wash the rice and boil until half cooked.

6. Scald the tomatoes with boiling water and remove the skins from them.

7. Then grind the tomatoes in a blender or meat grinder.

8. If you decide to make it with garlic, then squeeze the garlic through a garlic press into tomato juice.

9. Place the saucepan with tomato juice on the fire and bring to a boil.

10. Add vegetable oil, salt and sugar to the juice. You can add your favorite spices. Mix everything well and bring it to a boil again and let it simmer for 5-7 minutes.

11. Place vegetables in a pan, mix and cook for 15-20 minutes.

12. After the specified time has passed, add rice to the cooking vegetables. Again, mix everything well and leave to cook for 45-50 minutes.

13. Taste and, if necessary, add more spices.

The final result will depend on the amount and composition of spices added to the salad.

14. Place the boiling salad into sterile jars. Roll up the lids and wrap until completely cool.

15. This is what we got. Bon appetit in winter!

Tourist breakfast salad with rice for the winter recipe with photo

In this salad, tomatoes, peppers, onions and carrots create a surprisingly tasty mass, and the rice added to them gives the dish a special thickness and nutrition. The salad will be a great addition to lunch and dinner, and will also be a wonderful snack.

For the salad we need the following products:

• onion - 1 kg;
• tomatoes - 3 kg;
• bell pepper - 6 pcs.;
• carrots - 1 kg;
• rice - 1 tbsp.;
• vegetable oil - 0.5 l.;
• vinegar - 1 tbsp;
• sugar - 150 gr.;
• salt - 3 tbsp;
• spices - to taste.

Cooking:

1. Peel the carrots, wash them and grate them.

2. Peel the onions, wash them and cut them as you like - into strips, cubes, rings. I like cubes.

3. Wash the bell pepper, cut it, remove the core and cut into cubes.

4. Wash the tomatoes and cut them into cubes.

5. Wash the rice very thoroughly and leave it in a colander to drain. You can use any rice, but long and steamed rice is better. Then it doesn't turn into mush.

6. Pour vegetable oil into a saucepan or cauldron and heat it slightly.

7. Add the onion to the oil and let it simmer until soft.

8. Pour carrots on top, mix and fry for another 7-10 minutes.

9. Add peppers and tomatoes, as well as rice, to the frying. Mix everything well and leave the fire to simmer for 15 minutes.

10. Then add salt, sugar, spices to our vegetables (if desired, you can add half a pod of finely chopped hot pepper), mix everything again and leave to simmer for 40-50 minutes.

11. Five minutes before the salad is ready, pour vinegar into the pan.

12. Place the salad in sterile jars and close the lids. Turn the jars upside down and wrap them in a warm blanket. Leave it like this until it cools completely.

13. In winter, we open it and enjoy the delicious food.

Salad with rice and cabbage “Feding Winter”

A friend shared the recipe for this salad with me after I tried this amazing dish while visiting her. I was very surprised by the combination of rice and cabbage, but the taste surprised me even more. This is simply delicious! So, let's get ready.

We need to prepare the following products:

• tomatoes - 1 kg;
• onion - 2 pcs.;
• carrots - 400 gr.;
• bell pepper - 3 pcs.;
• cabbage - 1.2 kg;
• rice - 200 gr.;
• hot pepper - half a pod;
• sunflower oil - 100 gr.;
• salt - 60 gr.;
• sugar - 50 gr.;
• vinegar 6% - 150 ml.

How to prepare a salad with rice and cabbage for the winter:

1. Finely chop the cabbage. Place it in a large cup or pan.

2. Peel the onion, wash it and cut it into quarter rings. Add it to the cabbage.

3. Remove the seeds from the pepper, cut it into long strips and add it to the vegetables.

4. Peel the carrots, wash them and grate them, and then add them to the pan with the cabbage and onions.

5. Wash the tomatoes and chop them into cubes. Pour into a saucepan with vegetables.

6. Add salt, sugar and finely chopped hot pepper (it can be replaced with ground black pepper). Mix everything well.

7. Pour vegetable oil into a large saucepan or cauldron and place our vegetables there. Simmer everything for 15-20 minutes.

8. Then add rice to the vegetables, mix and simmer until the rice is completely cooked.

9. While our salad is preparing, put the jars in the oven to sterilize. Set the temperature to 100 degrees and leave them there for 15 minutes. If you use screw caps, you can put them in the oven along with the jars. If these are special lids for seaming, then they can be boiled.

10. Add vinegar to the prepared salad, mix and let it boil.

11. Place the salad in jars and roll up. Turn the jars upside down and wrap them up.

12. It is advisable to store this salad in a cool place.

Winter salad with rice and beans step by step recipe

I bring to your attention a salad that combines not only rice and vegetables, but also beans. Thanks to it, the salad becomes even more nutritious and can confidently be an independent dish. It is also great for satisfying hunger on fasting days.

For the salad we will take the following products:

beans - 200 gr.;
onion - 1 kg;
tomatoes - 3 kg;
bell pepper - 1 kg;
carrots - 800 gr.;
garlic - 1 head;
rice - 200 gr.;
vegetable oil - 0.5 l.;
hot pepper - half a pod;
sugar - 200 gr.;
salt - 3 tbsp.

Let's start cooking:

1. Wash the tomatoes, remove damaged areas and grind in a blender or meat grinder.
2. Peel the carrots, wash them and grate them.
3. Peel the onion, wash it and cut it into half rings or cubes, as you prefer.
4. Wash the bell pepper thoroughly, remove the seeds and tails, and cut into strips.
5. Soak the beans and rice for an hour in advance.
6. Peel the garlic and squeeze it through a press.
7. Pour vegetable oil into a thick-bottomed pan or cauldron and add onions.
8. After 5 minutes, add carrots.
9. Then after 10 minutes, tomatoes and bell peppers.
10. After 20 minutes, add beans and rice to the saucepan.
11. As soon as everything boils, add very finely chopped hot pepper and garlic, as well as sugar and salt. Simmer everything until the rice and beans are ready.
12. Place the salad in sterilized jars and seal with lids.
13. Turn the jars upside down and wrap them in a blanket. Leave them like this until they cool completely.

Winter salad with eggplant and rice - very tasty

A very tasty and easy to prepare salad. Eggplant goes well with rice. Be sure to make a couple of jars to try.

If you liked my note or want to save the recipe, then click on the link of your favorite social network or the star in your browser to save it to your computer bookmarks.

Delicious preparations can be prepared from ordinary vegetables and rice cereals. These homemade canned foods will be a good addition to your diet in the winter. A hearty snack can be served as a second course for a home-cooked dinner, or taken with you outdoors, 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 harvesting season.

Cooking time: 1 hour 30 minutes

Quantity: 7 servings

Ingredients

• Carrots: 500 g
• Onions: 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

Once completely cooled, move to the pantry or cellar. Rice with vegetables is ready for the winter.

Vegetable preparation with rice and zucchini

To prepare homemade rice and zucchini for the winter you will need (weight 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:

1. Wash the zucchini, peel, remove the seeds and cut into pieces. Young fruits with immature seeds and delicate skin do not need to be peeled.
2. Peel the onions, finely chop with a knife or chop using a food processor.
3. Wash the carrots well. Peel and grate on a coarse-toothed grater, you can use a food processor.
4. Wash the tomatoes. They can also be grated or minced in a meat grinder.
5. Take a spacious pan, its volume should be at least 5 liters. Place onions, zucchini and carrots in it. Pour in the tomato mixture and oil. Add salt, sugar. Cover the container with a lid. Place on the stove and bring to a boil.
6. Simmer the vegetables over moderate heat for about half an hour, remembering to stir.
7. Sort and rinse the rice. After this, put it in a saucepan.
8. Cook the mixture until the cereal is ready while stirring. This usually takes about 20 minutes.
9. Peel the required number of garlic cloves. Press them directly into the vegetable and rice mixture.
10. Pour in vinegar and stir. Without removing from the heat, place the salad into jars. The indicated amount yields about 4.5 liters.
11. Place the jars filled with salad in a container for sterilization and cover with lids.
12. Sterilize for about 20 minutes after the water boils, and roll up immediately.

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

With cabbage

A very tasty homemade preparation is made with the addition of white cabbage varieties. For it you need:

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

How to cook:

1. Sort out the cereals. Remove stones and foreign matter. Wash and cook until done.
2. Shred the cabbage into strips.
3. Cut the tomatoes into cubes.
4. Place vegetables in a large saucepan. Season with salt and pepper, add oil.
5. Cook after boiling for 40 minutes.
6. Add cooked rice to the mixture, add vinegar and hot pepper to taste.
7. Simmer for another 10 minutes.
8. Place the finished salad immediately into jars. Roll them up with lids.
9. Leave the jars upside down under a blanket until they cool completely.

To store such a salad in an apartment, it should be additionally sterilized.

Original recipe - rice with vegetables and mackerel for the winter

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

• frozen mackerel - 1.5 kg;
• rice – 300 g;
• ripe tomatoes - 1.5 kg;
• carrots - 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:

1. Defrost the fish, clean it, boil for 20 minutes in salted water. Cool, remove all the seeds. Break the mackerel into small pieces by hand.
2. Rinse the rice in several waters and boil until half cooked.
3. Remove the seeds from the washed peppers and cut the fruits into rings.
4. Wash the carrots, peel and grate.
5. Chop the onions into half rings.
6. Place the tomatoes in boiling water, after a minute transfer them to ice water and remove the skins. Cut out a space from the stalk and finely chop the pulp with a knife.
7. Place all the vegetables, tomato mass in a saucepan, add salt, sugar and add oil.
8. Cook the contents over low heat. Cooking time is half an hour.
9. Add fish, rice, pepper and spices to taste to the vegetable mixture, pour in vinegar. Continue cooking for another 10 minutes.
10. Without removing from heat, pour the boiling mixture into jars and seal the lids. Turn over. Cover with a warm blanket and keep it like this until it cools completely.

Vegetable salad with rice for the winter without sterilization

For a very tasty salad of rice and vegetables for the winter you need:

• ripe tomatoes - 3.0 kg;
• onion – 1.0 kg;
• bell 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:

1. Wash the tomatoes, dry them, cut into slices.
2. Chop the peeled carrots into strips.
3. Cut the onions and peppers into half rings.
4. Heat oil in a large saucepan, add salt and sugar. Add prepared vegetables in batches.
5. Heat to a boil and simmer for 10 minutes.
6. Add the raw rice and simmer everything together for about 20 minutes until the cereal is ready.
7. Place the hot salad into 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 with vegetables is one of the most satisfying and at the same time healthy side dishes, which goes perfectly with both fish and meat. In the summer, when fresh vegetables are available, this dish is quite inexpensive, but in the winter it ceases to be economical, unless you prepare a salad with rice and vegetables for the winter. The variety of recipes allows you to choose a dish to suit every taste, and preparing them is not at all difficult - even an inexperienced housewife can handle this task.

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 taken into account:

• The quality of the products used to prepare a dish plays a big role, even when it comes to canning them. For a salad, you need to choose the vegetable carefully, because if even one rotten tomato gets into the preparation, the entire preparation will be spoiled.
• Before using rice to prepare a salad, it is recommended to soak rice for at least half an hour, preferably for an hour or even two. This way it will cook faster. It is not advisable to boil it first: it is better for it to be boiled in vegetable juice, soaking in the taste and aroma of vegetables.
• You can store a salad of rice and vegetables at room temperature, but you can only close it in sterilized jars, closing it with sterilized metal lids.

You can make a salad using several recipes so that you can choose the one that you and your loved ones will like best for the next season.

Classic recipe for rice salad with vegetables

• tomatoes – 3.5 kg;
• onions – 1 kg;
• carrots – 1 kg;
• sweet 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 the rice, cover with cold water, and leave to soak for an hour.
• Wash the vegetables.
• For tomatoes, cut off the stems and thickenings next to them. Cut each vegetable into 4–8 slices and grind through a meat grinder. You can grind them using a blender or food processor.
• Remove the seeds from the peppers and remove the membranes. Cut the pepper into small squares.
• Remove the skins from the onions and finely chop the onions with a knife. You can use a vegetable cutter.
• Peel the carrots, wash them, grate them 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 tomato puree into the cauldron, cover with a lid and simmer for 20 minutes.
• Add rice to vegetables and stir. Cook for a quarter of an hour.
• Add salt, sugar, vinegar, boil for another 10 minutes and place in sterilized jars.
• Roll up the jars, turn them over, and let them cool without covering them.

The salad prepared according to this recipe lasts all winter without spoiling, even if the room temperature 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, moreover, it can be eaten as an independent dish, which vegetarians will like and will help out during Lent.

Rice salad with zucchini and peppers

• 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 using a vegetable peeler. If they are young, immediately cut into small cubes measuring 1–1.5 cm. If the zucchini is more than 20 cm long, then cut it in half lengthwise, and, armed with a teaspoon or tablespoon (depending on the size of the zucchini), remove the seeds, only then chop the pulp.
• Wash the peppers, cut each one in half, remove the seeds, removing them along with the “tail”. Cut into narrow, short strips. The salad will look beautiful if you use peppers of different colors.
• Wash the tomatoes, remove the stems. Make a cross-shaped cut on the opposite side with a sharp knife. Boil water, place tomatoes in it, blanch them for 2-3 minutes. Catch them with a special spoon with holes for drainage and place them in cold water to cool. Remove the skin. Cut each tomato into 4 parts, cut off the seal in the place where the stalk was.
• Pour oil into the bottom of a cauldron, cauldron or thick-bottomed pan, put all the vegetables there and simmer everything together for half an hour.
• Add rice to the vegetables, add salt, add bay leaves, and continue to simmer for another 15 minutes.
• Pour in the vinegar, simmer for another 5 minutes, start putting it in clean jars that should have been sterilized beforehand.
• Roll up the lids, place 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 them.

This salad turns out 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;
• onions – 0.5 kg;
• winter white cabbage – 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, and peel.
• Grind the tomato pulp in a blender or in any other way convenient for you. If you don’t have kitchen equipment, you can even rub them through a sieve - this method is more troublesome, but no less effective.
• Wash sweet and hot peppers. Remove the seeds. Cut each pepper into 4-6 pieces lengthwise and cut into strips. This applies to both sweet and hot peppers. The latter needs to be cut very thin, but the sweet pepper straws should be 2–3 mm wide.
• Peel the onions. Cut each into 4 pieces and cut into thin strips (quarters of rings).
• Grate peeled, washed carrots for Korean salads. If you don’t have such a grater, 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 the oil and tomato mixture into a large casserole dish, put it on the fire, and simmer for 10 minutes after boiling.
• Place the rest of the vegetables in the stewpot and simmer them for half an hour.
• Add salt, sugar, rice, continue cooking the snack for 15 minutes.
• Pour in vinegar, stir, simmer for another 5 minutes and place in prepared jars.

After the salad has cooled, it can be placed in the pantry or other place where preparations for the winter are stored. This 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 like cabbage, then you will probably like it.

Rice salad with eggplant

• eggplants – 1 kg;
• rice – 0.2 kg;
• bell pepper – 1 kg;
• tomatoes – 0.5 kg;
• carrots – 0.3 kg;
• onions – 0.3 kg;
• salt – 60 g;
• vegetable oil – 0.18 l;
• table vinegar (9 percent) – 80 ml.

Cooking method:

• Soak the rice in cool water for an hour.
• Cut the eggplants in half, add salt, using half the salt specified 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 remove the seeds. Remove the seeds. Cut the pepper itself into squares or strips, depending on which shape in the salad you think is more appetizing.
• Chop 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 one.
• Peel the tomatoes. It will be easier to do this if you first pour boiling water over them or lower them into boiling water for a couple of minutes. After the tomatoes are peeled, they should be cut into small cups.
• Pour oil into the bottom of the cauldron, add onions and carrots, fry a little (5-10 minutes).
• Add the eggplants and fry them too for 10 minutes.
• Add tomatoes, peppers and simmer the vegetables under the lid for 20 minutes.
• Add rice, salt, continue cooking the dish, stirring occasionally, for 20 minutes.
• Pour in the vinegar, stir and cook for a couple more minutes. Place into sterilized jars. Cover them with sterilized metal lids.

Rice salad with eggplant is a delicious and satisfying appetizer. 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;
• onions – 1 kg;
• carrots – 1 kg;
• garlic – 1 head;
• hot capsicum – 20 g;
• sugar – 0.2 kg;
• salt – 60 g;
• vegetable oil – 250 ml.
• table vinegar (9 percent) – 100 ml.

Cooking method:

• Sort beans and rice, soak in cool water in advance: beans for 5-6 hours, rice for an hour.
• Wash and peel the vegetables. You need to remove the skin from tomatoes and remove the seeds from peppers.
• Grind the tomato pulp.
• Finely grate the carrots. Ideally, you should use a Korean salad grater.
• Cut the pepper (both bitter and sweet) into strips.
• Cut the onion into half rings.
• Crush the garlic with a garlic squeezer.
• Boil the rice and beans separately from each other until half cooked.
• Fry vegetables, except tomatoes, in boiling oil for 10 minutes.
• Add tomato pulp and vinegar. Simmer the vegetables for another 10 minutes.
• Add beans to the vegetables, boil for another 15 minutes, add rice and cook everything together for another 10 minutes.
• Salt, add sugar and garlic. After simmering for another 5 minutes, place in sterilized jars.
• Seal 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 quite a lot of vegetable protein.

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