Dish "3 in 1" - so you can call rice salad. And all because it can be an appetizer, a full-fledged second course, and soup, if you add it to the broth and boil it. It is not surprising that such a "multifunctional" product is very popular. Many housewives canned rice salad for the winter. But not everyone knows how to cook this delicacy so that it turns out to be tasty, fragrant and mouth-watering. All the best rice salad recipes are collected in this article.
Classic rice salad for the winter: a recipe for our grandmothers
Ingredients:
- long rice - 500 g;
- vegetables: tomatoes, onions, carrots, bell peppers - 1500 g each;
- oil (sunflower, olive) - 200 g;
- rock salt - 100 g;
- granulated sugar - 100 g.
Cooking method. Pour rice into boiling water, cook until half cooked and drain. Cut the vegetables into slices, grate the carrots. Pour vegetable oil into a large pot with a thick bottom, add all the vegetables and rice. Add sugar and salt, mix. Allow to boil and then stew the dish for about an hour. Readiness can be determined by tasting vegetables: carrots and onions should become soft. Remove the container from the heat and immediately transfer its contents to clean, sterile jars. Close the rice salad for the winter with metal covers. When all containers are clogged, cover them with a towel and leave to cool. Keep containers with salad in the basement or in the refrigerator.
Rice salad with vegetables: the recipe of our time
Mistresses who like to experiment in the kitchen decided to add eggplant and mushrooms to the salad with rice, in addition to the vegetables traditional for its recipe. And it turned out a dish with excellent taste and mouth-watering appearance. We offer you to prepare such a miracle and see for yourself.
Ingredients:
- rice - 100 g;
- sweet pepper - 1500 g,
- onions - 1-2 pcs. (50 g);
- tomatoes - 1200 g;
- champignons - 150 g;
- eggplant 1500 g;
- vegetable oil - 150 g;
- garlic - 5-6 cloves;
- rock salt - to taste;
- lemon - a quarter;
- parsley - 1 bunch;
- vinegar (9%) - 100 g;
- water - 250 g.
To prepare this rice salad for the winter, first wash and sterilize the jars. Cover them and leave them to wait in the wings.
The sequence of preparation of the salad.
- Separate from the total amount of 0.5 kg of pepper (choose whole and beautiful fruits), discard the seeds from them, and pour the pods themselves with boiling water.
- Cut onions and mushrooms into slices and fry in oil with the addition of tomato sauce prepared from 150 g of tomato. Add rice, lemon juice, water to this mass and simmer over low heat until all the liquid is absorbed by the vegetables. Fill peppers with this stuffing.
- The remaining peppers, eggplant, 100 g tomatoes put in a hot oven (200 ° C) and bake until they become soft. Cool them and cut into slices. Put vegetables in a cast-iron pan, add vinegar, sunflower or olive oil, salt and simmer until juice is secreted. Then immerse stuffed peppers in this mass, add chopped garlic and parsley. On a slow fire, heat the entire contents of the pan for several minutes.
- Peppers are placed in jars, and the space between them is filled with vegetable mass.
- In a large container with water, put the cans, cover them with lids for preservation and sterilize a little more than half an hour. Then seal all containers with a key. Store jars in a cool place.
This dish is very nutritious and healthy. It contains many vitamins. Be sure to prepare rice salad for the winter. How to do it - you already know. Let your dishes turn out delicious and beautiful.