Every housewife knows that harvesting for the winter is a labor-intensive and energy-intensive process. But sometimes I don’t feel like chopping a pile of vegetables, messing around with cans, and then standing by the hot plate until late at night, glancing at the timer. We are saved by the realization that we do not do this process regularly, in addition, there are recipes that are considered simple and easy, for example, a vegetable salad with rice. The preparation for the winter that we bring to your attention will become a real salvation on a cold winter day when preparing a quick dinner.
An appetizer that can become a regular guest on the table
This simple snack is very beneficial to use as a hearty snack, because the ingredients include not only vegetables, but also rice. Housewives like to use this salad as dressing for soup. Serve it and garnish to the main dish, and also just spread on a sandwich. Now that we know how versatile the winter preparations are , the salad with rice should become a regular guest on our table. Let's start cooking snacks.
List of ingredients
For cooking, we need only the simplest components:
- Ripe tomatoes - 2.5 kg.
- Sweet Bulgarian pepper, peeled from seeds - 1 kg.
- Onions - 1 kg.
- Carrots - 1 kg.
- Sugar - 3 tablespoons.
- Salt - 2 tablespoons without a slide.
- Vegetable oil - 1 cup.
- Long rice - 1.5 cups.
- Ground black pepper to taste.
If you are not sure that your family will deal with banks without waiting for the New Year, a winter harvest (salad with rice) can be supplemented with three tablespoons of vinegar.
Vegetable preparation
First you need to prepare the vegetables: peel and wash the seeds and husks. Then you can act in two ways, as you like. You can cook a paste-like mass of vegetables by passing them through a meat grinder, or you can chop with a knife and use a grater. If you like aesthetics in a dish, a spectacular appearance, then stick to the second option. The first option will reduce the overall cooking time.
Harvesting for the winter: salad with rice. Cooking method
Finely chopped onions are laid in a cauldron or deep pan. Pour exactly enough oil to fry the onion, the rest is already added during the stewing process. A cauldron with a capacity of 6 liters can easily cope immediately with the whole mass of vegetables. Therefore, if you have not yet made preparations for the winter, a salad with rice can become a pioneer. After all, with a large cauldron, you do not need to alternately fry vegetables, and then lay them in the dishes.
On medium heat, fry the onion until golden brown or transparent, stirring with a wooden spatula so as not to burn. At this time, while the onion is browned in a pan or in a cauldron, you can rub the carrots on a coarse grater. Now it is time to add the chopped carrots to the onion, mix, cover and let simmer for another 5 minutes. At this time, sweet bell pepper can be diced.
Let's open the secret: if you rub the pepper on a coarse grater, then the taste of our billet for the winter will not spoil. Salad with rice, the recipe of which we are presenting, can only win from this and acquire additional paints in its taste. It remains to combine the chopped pepper with the already sunk vegetables in the cauldron, mix again, cover and fry for another 10 minutes.
Now let's get down to the main vegetable ingredient and get down to chopping tomatoes. There is one caveat: tomatoes grown on their own beds have more juiciness and meatiness and less hardness of the peel. Purchased tomatoes often sin with excessive density of hearths. Therefore, personally grown tomatoes or fruits purchased from a farmer will be finely chopped with a knife, and harder varieties will be passed through a meat grinder or chopped in a blender. Send the tomato mass to the cauldron, add the remaining vegetable oil, mix everything and continue to simmer.
Harvesting for the winter: salad "Tomatoes with rice." The final stage of preparation
Now you need to wash the rice twice in cold water, and then pour it in a separate pan with boiling water. Then you should tightly cover the dish with the cereal lid and leave to steam for half an hour. If you want to speed up the process, you can boil the rice until half ready for 10 minutes, no more. Check the readiness of vegetables visually. 10 minutes before the complete quenching, steamed rice should be placed in the cauldron. At the same time, the workpiece is flavored with salt and sugar, pepper is added to taste. The total time spent in rice in a cauldron with vegetables should not exceed 15 minutes, so that at the exit the snack does not turn into an unsightly sticky mass.
Sterilization of cans
It is best to opt for 800g glass jars. While the vegetables are stewed with rice, you can safely sterilize the container. Our preparation for the winter (salad with rice) should be laid out in jars in a hot form. To roll up cans, you can use ordinary tin lids and a typewriter. To make life easier for the housewives, we omit the pasteurization process, turn the rolled up jars onto the lid and wrap them in a cotton blanket. Leave it until it cools completely, you can at night.
Conclusion
One important point: if you have the habit of tasting the dish before sending it to the jars, do not despair if the rice in the snack seems damp. This is normal, because we agreed not to create porridge from the workpiece. While the jars will cool, the rice will absorb all the necessary moisture from the vegetables and be ready.
Our quick preparation for the winter (salad with rice) is ready. We rearrange the cans in a cold place and wait for an opportunity to open them.