Rice appetizer for winter recipes. Rice snack for the winter. Vegetables with rice for the winter in banks.

Rice with vegetables is one of the most satisfying and at the same time useful side dishes, which is perfect for both fish and meat. In the summer, when fresh vegetables are available, the 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. A variety of recipes allows you to choose a dish for every taste, and cooking them is not at all difficult - this task can be done even by an inexperienced housewife.

Cooking features

Despite the fact that it is not particularly difficult to prepare a salad with rice and vegetables for the winter, there are several subtleties that should be considered:

• The quality of the products used for cooking plays a big role, even when it comes to canning. For salad, you need to choose a vegetable carefully, because if at least one rotted tomato gets into the harvest, the whole harvest will be spoiled.
• Rice before being used to make a salad is recommended to soak for at least half an hour, preferably for an hour or even two. So he will cook faster. Boiling it previously is undesirable: it is better that it is boiled in vegetable juice, saturated with 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 with metal sterilized lids.

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

Classic Rice Salad with Vegetables Recipe

• 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:

• Wash the rice, fill with cold water, leave to soak for an hour.
• Wash the vegetables.
• In tomatoes, cut the stalks and thickenings next to them. Cut each vegetable into 4-8 slices, turn through a meat grinder. You can grind them with a blender or food processor.
• Remove seeds from peppers, remove partitions. Cut the pepper into small squares.
• Remove the peel from the onion, finely chop the onion with a knife. You can use a vegetable cutter.
• Peel the carrots, wash, grate on a coarse grater.
• Pour vegetable oil into a cauldron or a thick-bottomed pan. Put pepper, onion and carrots in it, fry them for a quarter of an hour.
• Pour tomato puree into a cauldron, cover and simmer for 20 minutes.
• Put rice in vegetables, stir. Cook for a quarter of an hour.
• Add salt, sugar, vinegar, boil for another 10 minutes and arrange in sterilized jars.
• Roll up cans, turn over, let cool, not covering.

A salad prepared according to this recipe stands 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 warm its contents. This side dish is universal, besides it can be eaten as an independent dish that vegetarians will like and help out in fasting.

Rice Salad with Zucchini and Pepper

• rice - 0.2 kg;
• water - 0.5 l;
• sweet pepper - 1 kg;
• zucchini - 0.5 kg;
• tomatoes - 1 kg;
• vegetable oil - 0.2 l;
• table vinegar - 50 ml;
• salt - 20 g;
• laurel leaves - 5 pcs.

Cooking method:

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

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 peppers - 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 is cracked and easy to peel, peel.
• Grind the tomato pulp in a blender or in any other way convenient for you. In the absence of kitchen appliances, they can even be wiped through a sieve - this method is more troublesome, but no less effective.
• Wash sweet and hot peppers. Remove the seeds. Each pepper is cut into 4-6 parts along and cut into strips. It concerns both sweet and hot pepper. The latter must be cut very finely, but the straw of sweet pepper should be 2-3 mm wide.
• Peel the bulbs. Each cut into 4 parts and cut into thin strips (quarters of rings).
• Grated peeled washed carrots korean salads. If there is no such grater, then you can cut the carrots into thin strips manually.
• Chop the cabbage thinly. It should be about the same size as an onion straw.
• Pour oil and tomato mass into a large gooseneck, put on a fire, simmer 10 minutes after boiling.
• Put the rest of the vegetables in the gooseberry, stew them for half an hour.
• Add salt, sugar, rice, continue cooking the appetizer for 15 minutes.
• Pour in the vinegar, mix, simmer for another 5 minutes and arrange on prepared jars.

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

Eggplant Rice Salad

• eggplant - 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 - 80 ml.

Cooking method:

• Soak the rice in cool water for an hour.
• Cut the eggplants in half, salt, using half of the salt indicated in the recipe, leave for 2 hours, then shake off the salt, rinse the vegetables in running water, dry and cut into small cubes without peeling.
• Cut bell pepper lengthwise into 2 parts to make it easier to peel it from seeds. Remove the seeds. Cut the pepper itself into squares or strips, depending on which form in the salad seems more appetizing to you.
• In the same way, chop the onion, first freeing it from the husk.
• Grate the carrots. It is better to use a grater for Korean salads, but you can also ordinary.
• Peel the tomatoes. This will be easier to do if pre-doused with boiling water or lowered for a couple of minutes in boiling water. After the tomatoes are peeled, they must be cut into small cups.
• Pour oil at the bottom of the cauldron, put onions, carrots, fry a little (5-10 minutes).
• Put the eggplants and fry them for 10 minutes too.
• Add tomatoes, peppers and simmer vegetables under the lid for 20 minutes.
• Put rice, salt, continue to cook the dish, stirring it periodically for 20 minutes.
• Pour in the vinegar, stir and cook for a couple more minutes. Arrange on sterilized jars. Close them with sterilized metal caps.

Rice and Eggplant Salad - Delicious and hearty snack. If desired, you can add a little garlic to it - about 5 minutes before the dish is ready.

Vegetable Salad with Rice and Beans

• rice - 0.2 kg;
• beans - 0.2 kg;
• tomatoes - 3 kg;
• sweet pepper - 1 kg;
• onions - 1 kg;
• carrots - 1 kg;
• garlic - 1 head;
• cayenne pepper - 20 g;
• sugar - 0.2 kg;
• salt - 60 g;
• vegetable oil - 0.5 l.

Cooking method:

• Sort beans and rice, soak in advance in cool water: beans - for 5-6 hours, rice - for an hour.
• Wash, peel vegetables. Peel the tomatoes, remove the seeds from the peppers.
• Grind the tomato pulp.
• Rub the carrots thinly. Ideally, you should use a grater for Korean salads.
• Cut the pepper (both bitter and sweet) into strips.
• Cut the onion into half rings.
• Crush the garlic with a garlic squeezer.
• Boil rice and beans separately from each other until half cooked.
• In a boiling oil, fry vegetables, with the exception of tomatoes, for 10 minutes.
• Add the tomato pulp and stew the vegetables for another 10 minutes.
• Put the beans in the vegetables, boiling for another 15 minutes, add the rice and cook everything together for another 10 minutes.
• Salt, add sugar and garlic. After extinguishing for another 5 minutes, place in sterilized jars.
• Close cans with metal lids. When cool, store in a cool place.

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

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

Rice salad is an extremely tasty and popular recipe. This is an excellent appetizer, which, if desired, can be used as a dressing for first courses - soups and borsch. You can also offer it as canned food for pasta or potato side dishes. Let's discuss some interesting recipes.

Rice appetizer - recipe number 1

A delicious and nutritious snack for the winter with rice is obtained if you apply this technology: measure a half-liter jar of cereal, boil it in advance. Grate a kilogram of carrots, chop the same amount of onion, sweet pepper and tomatoes. Pour vegetable oil into the cast iron - half a liter, warm and pour onions. Pass it until transparent for 15 minutes, stirring occasionally. Pour the carrots and continue to simmer, stirring, still the same time. After this comes the turn of tomatoes, peppers and rice. They are added to cast iron, everything is mixed, boils for the next 15 minutes. At the end, salt and sugar are added - 3 tablespoons each, and vinegar - 2 tablespoons. A winter snack with rice should boil the last 15-20 minutes. After that, it is hot packed in banks and twisted. So that suddenly mold does not begin to form under the lid, you can put a tablet or two acetylsalicylic acid (ordinary aspirin) in a container, on top of the products. Then your winter snack with rice will be well preserved, will not sour and will not explode.

Original rice rice snack

Quite unusual, but very attractive in terms of taste, is a salad in which its main ingredients are its composition: cereals - a tea glass (250 g), tomatoes - 2 kilograms, but green ones. Another winter snack with rice consists of carrots, bell pepper  and onions - each type of vegetable should be taken at 0.5 kilograms. It is seasoned with three hundred grams of sunflower oil, 100 grams of sugar and 50-60 grams of salt. Start with rice. It needs to be soaked for several hours. Grate the carrots, chop the remaining vegetables. The appetizer with rice is combined and prepared for the winter in this way: all components are mixed, oil, sugar and salt are added. In a cast iron, the mixture is stewed for about 40 minutes or a little more - until the rice is cooked. After that, the salad is hot rolled up in jars, cools down. Keep it in a dry place.

Rice Salad with Stewed Vegetables

A great snack with rice will turn out if you cook it in such a way as this recipe recommends. Its advantage is not only the inclusion of the most popular vegetables, but also greens, roots. The layout of the products: sweet pepper is about 2 kg, tomatoes - 2 kg, carrots - 1 kg, dill and parsley - 100 g each, parsnip and parsley - 100 g each, onion - half a kilo, rice - half a kilo, oil - 1 liter , sugar - 150 g or to taste, vinegar - 350 g, salt 3 tablespoons or to taste, peas - half a bag, bay leaf - the same. Preparation: until half ready. Finely chop the vegetables, roots and greens in strips, and let the tomatoes through the meat grinder. First, fry the onion in a small amount of oil - until golden brown. After that, put the remaining ingredients in the cast iron, add oil, seasonings, sugar, salt and simmer for 20 minutes. Enter the rice and cook the salad until tender. Arrange hot in cans, close, turn upside down and leave until completely cooled.

Here it is so different, a snack with rice!