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 and 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 form under the lid, you can put a tablet or two acetylsalicylic acid (ordinary aspirin) in a container, on top of the food. 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
green tomatoes act as the main ingredients
. Its composition is as follows: cereals - a tea glass (250 g), tomatoes - 2 kilograms, but it is green. Another winter snack with rice consists of carrots, bell peppers 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:
boil rice until half cooked. 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!