How to preserve a rice salad for the winter

The dish "3 in 1" - so you can call a rice salad. And all because he can be a snack, and a full second course, and soup, if you add it to the broth and boil it. Not surprisingly, such a "multifunctional" product is very popular. Many housewives can salad rice for winter. But not everyone knows how to prepare this delicacy so that it turns out delicious, fragrant and appetizing. All the best salad recipes from rice are collected in this article.

Classic rice salad for the winter: a recipe from our grandmothers

Ingredients:

• Rice is long - 500 g;
• Vegetables: tomatoes, onions, carrots, Bulgarian peppers - 1500 g;
• Oil (sunflower, olive) - 200 g;
• Salt of stone - 100 g;
• Granulated sugar - 100 g.

Cooking method. In boiling water pour rice, cook until half cooked and drain. Cut the vegetables into slices, grate the carrots. In a large saucepan with a thick bottom, pour the vegetable oil, cover all the vegetables and rice. Add sugar and salt, stir. Let the boil and then extinguish the dish for about an hour. Readiness can be determined by trying the taste of vegetables: carrots and onions should become soft. Remove the vessel from the fire and immediately transfer its contents to clean sterile jars. Close the rice salad for the winter with metal covers. When all the containers are clogged, cover them with a towel and leave to cool. Store containers with salad in the basement or in the refrigerator.

Rice salad with vegetables: recipe of our time

Mistresses who love to experiment in the kitchen, decided to add to the salad with rice, in addition to traditional vegetables for its recipe, also eggplant and mushrooms. And it turned out a dish with excellent taste and mouth-watering appearance. We suggest you also prepare such a miracle and see for yourself.

Ingredients:

• Rice - 100 g;
• Sweet pepper - 1500 grams,
• Onion - 1-2 pcs. (50 g);
• Tomatoes - 1200 g;
• Champignons - 150 g;
• Eggplant 1500 g;
• Vegetable oil - 150 g;
• Garlic - 5-6 teeth;
• Salt stone - to taste;
• Lemon - quarter;
• Parsley - 1 bunch;
• Vinegar (9%) - 100 g;
• Water - 250 g.

To prepare this rice salad for the winter, pre wash and sterilize the jars. Cover them with lids and leave them to wait in the wings.

Sequence of salad preparation.

1. Separate from the total amount of 0.5 kg of pepper (choose whole and beautiful fruit), throw out the seeds from them, and pour the pods themselves with boiling water.
2. Onion and mushrooms cut into slices and fry in oil with the addition of tomato sauce, cooked from 150 g of tomato. In this mass add rice, lemon juice, water and simmer on low heat until all the liquid is absorbed by the vegetables. This stuffing fill the peppers.
3. The remaining pepper, aubergines, 100 g of tomatoes put in a hot oven (200 ° C) and bake until they become soft. Cool them and cut into slices. In the cast-iron pan, combine the vegetables, add the vinegar, sunflower or olive oil, salt and simmer until the juice is isolated. Then immerse in this mass of stuffed peppers, add crushed garlic and parsley. Heat the entire contents of the pan gently for a few minutes.
4. In the cans put peppers, and the space between them fill with vegetable mass.
5. In a large container of water put the jar, cover them with lids for conservation and sterilize a little more than half an hour. Further, all the bottles are clogged with a key. Keep jars in a cool place.

This dish is very nutritious and useful. It contains many vitamins. Always prepare a rice salad for the winter. How to do it - you already know. Let your dishes turn out delicious and beautiful.