Among the various preparations, canned salads are especially popular. Winter rice salad with various additives is a great appetizer that will become a complete dinner for the whole family. We will find out how to prepare it in this review.
Recipe content:
- Rice salad for the winter - cooking secrets
- How to cook rice for salad?
- Rice salad for the winter: a recipe with vegetables
- Winter salad with rice and zucchini
- Salad with rice and eggplant for the winter
- Video recipes
Rice is a popular grain crop. It is used primarily for second courses, including the famous pilaf, risotto, paella. Soups are also made from it - this is kharcho, pickle, and even borscht. However, in recent years, rice salads have gained particular popularity. And not only for instant cooking, but also in the form of a blank for future use. We will devote this review to conservation for the winter.
A salad with rice for the winter is a dietary and tasty preservation that can be prepared without spending a lot of time and effort. Such a preparation will help out, if necessary, quickly cook soup or cook pilaf. It will be enough just to open the jar, add other products and a delicious lunch is ready. The uniqueness of the dish also lies in the fact that this hearty and tasty appetizer is ideal hot as a side dish and as a cold salad. In addition, it can be prepared in a variety of ways by combining all kinds of products. Rice goes well with cabbage, zucchini, tomatoes, bell peppers and other ingredients.
Rice salad for the winter - cooking secrets
The home canning process is quick and easy. Attention should be paid to the careful selection of vegetables that will be included in the dish. Spoiled vegetables will shorten the shelf life of the piece. Therefore, you need to choose the ripe vegetables and carefully cut out the wrong places.
Also, so that the preservation during storage does not deteriorate and is stored longer, be sure to sterilize the containers and lids. Put the finished snack in sterile jars while hot. Cool at room temperature under a warm blanket and store in the cellar. If the appetizer is made in small quantities not for winter, then it is enough to cover it with a plastic lid, without rolling it up with iron.
Choose vegetables of different colors to make the workpiece look beautiful. For a rich taste, use sesame or corn oil instead of sunflower oil. If the appetizer includes tomatoes, then use them meaty varieties. Usually they are peeled and crushed or turned into tomato paste.
Bell peppers, onions and carrots are peeled, cut and sautéed, or boiled in tomato sauce. Garlic and chili peppers are added to spice it up. Their number is regulated independently, based on personal taste preferences. Spices and herbs are practically not used for snacks. Sometimes they put a little dried herbs, fresh herbs, seasonings … The main thing is not to overdo it, so as not to interrupt the taste of the appetizer.
How to cook rice for salad?
First of all, you should choose the right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to the long-grain variety. For example, Basmati or Barakat. They have less starch, they do not boil and look good in the finished dish. However, long rice is not as tasty as round grain rice. Therefore, some housewives choose round rice. It absorbs the taste and aroma of other components of the snack well. Rice also turns out to be tender and soft, but often boiled.
Before cooking, clean the rice of debris, if any. Rinse well with running water and soak in cold water for 2 hours to release excess starch. Then the boiled rice will come out more crumbly and will not turn into a sticky smear. Then boil it for 20 minutes in a little boiling water until half cooked.
- Caloric content per 100 g - 131 kcal.
- Servings - 3-4 kg
- Cooking time - 1 hour 15 minutes
Ingredients:
- Rice - 250 g
- Tomatoes - 8 pcs.
- Salt - 2 tablespoons
- Sunflower oil - 250 ml
- Carrots - 3 pcs.
- Table vinegar 9% - 4 tablespoons
- Sweet pepper - 3 pcs.
- Bulb onions - 3 pcs.
- Sugar - 200 g
Step-by-step preparation of salad for the winter with rice and vegetables:
- Pour boiling water over the washed tomatoes and peel them off. Grind with a food processor or hand blender, or strain through a sieve.
- Peel the onion and cut into small cubes.
- Wash the bell peppers, remove seeds and partitions and cut into thin strips.
- Wash the carrots, peel and cut into strips or grate on a coarse grater.
- Wash, soak and boil the rice.
- Salt the tomato mass, add sugar, pour in the vinegar, oil and mix. Put on fire and boil.
- Add the carrots to the boiling tomato mass, mix and cook under the lid for 15 minutes.
- Then add the bell peppers and simmer for another 15 minutes.
- After 15 minutes, add the onion to the vegetable stew and cook for half an hour until the vegetables are cooked.
- Then add oil to the prepared vegetables, add salt with sugar and boiled rice. Stir and cook for 5 minutes to allow the rice to absorb the vegetable juices.
- Pour vinegar into the products and mix. Remove pot from heat.
- Prepare hot salad with rice and vegetables for the winter in sterilized jars, tighten with clean lids, turn upside down, cover with a warm towel and leave to cool.
- Store jars in a cool place.
Winter salad with rice and zucchini
This salad with rice and zucchini will become an indispensable snack on winter days for the whole family. The snack will be a real salvation when there is no time to cook lunch or dinner.
Ingredients:
- Rice - 2 tbsp.
- Zucchini - 2 kg
- Onions - 2 kg
- Sunflower oil - 3 tbsp
- Sweet pepper - 2 kg
- Tomatoes - 3 kg
- Salt - 20 g
- Vinegar - 40 g
Step-by-step preparation of salad for the winter with rice and zucchini:
- Wash the courgettes and cut into medium slices.
- Peel the onion and cut into half rings.
- Peel the bell peppers from the partitions with seeds and cut into half rings.
- Pour boiling water over the tomatoes, remove the skin and squeeze the juice.
- Pour the tomato juice into a saucepan and bring to a boil.
- Pour in vegetable oil, add onion and cook for 15 minutes.
- Season with bell pepper and continue cooking for another 15 minutes.
- Add the zucchini to the mass and simmer for 10 minutes.
- Put boiled rice, salt and cook the appetizer until the cereal is fully cooked.
- Pour in the vinegar, mix and pour the billet hot into the jars, roll up the lids, wrap it in a warm blanket and leave to cool. Transfer to storage cellar.
Salad with rice and eggplant for the winter
Rice salad with eggplant for the winter turns out to be very tasty. Absolutely everyone and even gourmets will like it. This appetizer can be used to prepare a quick dinner. To do this, all that remains is to fry the meat and open a jar of vegetables.
Ingredients:
- Rice - 200 g
- Eggplant - 1 kg
- Onions - 300 g
- Carrots - 300 g
- Sweet pepper - 1 kg
- Tomatoes - 0.5 kg
- Salt - 30 g
- Vinegar - 80 ml
- Vegetable oil - 180 ml
Step-by-step preparation of salad with rice and eggplant for the winter:
- Boil the rice groats.
- Cut the eggplants lengthwise, cover with salt and leave for half an hour. Then rinse, dry and cut into cubes.
- Peel the seeds and cut into strips.
- Peel the onion and cut into small cubes.
- Peel and grate the carrots.
- Dip the tomatoes in boiling water for a few seconds, peel and cut into cups.
- Pour oil into a cauldron, heat and add onions and carrots. Fry for 10 minutes.
- Add the eggplant and cook for another 10 minutes.
- Send tomatoes and peppers to the ingredients and simmer for 20 minutes, covered.
- Add rice, salt and cook for 20 minutes.
- Pour in vinegar, stir and keep on the stove for 2 minutes.
- Place the blank on clean prepared jars and close with sterile lids.
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