How to prepare a salad with rice for the winter
Products (for a 3-liter can)
Tomatoes - 750 grams
Sweet pepper - 750 grams
Onions - 750 grams
Carrots - 750 grams
Medium-ground kitchen salt - 1.5 tablespoons
Table vinegar - 3 tablespoons
Sugar - 150 grams
Sunflower oil - 200 grams
Long rice - 1.5 cups
Food preparation
1. Peel the onion and cut into small cubes.
2. Wash the pepper, remove the seeds and cut into strips.
3. Peel and coarsely grate the carrots.
4. Remove the skin from the tomatoes and rub through a sieve. You can scroll the tomatoes through a meat grinder.
5. Rinse and boil rice until ready.
Preparing salad for the winter in a saucepan
1. Put the grated tomatoes in a saucepan, salt, add sugar, sunflower oil and vinegar. Put on fire until boiling. This will take about 10 minutes.
2. After boiling, put the carrots in a saucepan. Cook for 15 minutes.
3. Add onion and pepper, stir and cook, covered, for another 35 minutes.
4. Add rice, stir well to distribute the rice evenly in the salad. Cook everything together for 5 minutes.
Harvesting salad for the winter in a slow cooker
1. Put the grated tomatoes into the multicooker bowl. Turn on the extinguishing mode for 1 hour. After boiling (after 5 minutes) salt, add sugar, sunflower oil and vinegar.
2. Add prepared vegetables (onions, carrots, peppers). Close the lid of the multicooker and cook for 45 minutes.
3. Add rice to the salad, mix well, close the lid of the multicooker and simmer for the remaining 10 minutes.
Transfer the finished salad to a sterile jar, roll up, turn over and wrap until it cools completely.
Fusofacts
- A salad with rice and vegetables is a great quick snack. All you need to do is just open the can. It can also be served as a side dish for meat or poultry. Suitable for people who are fasting.- The calorie content of such a salad is only 56.56 kcal / 100 grams of salad. Therefore, it can be called dietary.
- You can add garlic or spices (black or red pepper) to turn the salad into a spicy snack.
- Cloves and peppercorns will add spice to the salad. To do this, place them in a gauze bag and remove after cooking. They will give the salad their aroma and taste.
- Before serving, you can add finely chopped fresh herbs and green onions to the salad.
- Fresh tomatoes can be replaced with tomato juice (750 grams of fresh tomatoes can be replaced with 1.5 liters of juice). If there is neither tomato juice nor tomato, you can use tomato paste diluted with water (2 tablespoons of paste in 1 glass of water).
- During harvesting, table vinegar can be replaced with natural apple cider vinegar. In this case, a little more apple bite is required - 4.5 tablespoons.
- The amount of vinegar for the salad can be changed depending on which tomatoes you use to prepare it. If the tomatoes are sweet varieties, then you can take more vinegar (4 tablespoons), if sour, 2 tablespoons are enough.
- It is better to use refined vegetable oil for blanks, since during long-term storage, non-refined vegetable oil can give bitterness.
- It is better to store salad jars in a cool and dark place. Within 1 year, it can be stored in the closet or on the balcony, in the basement for up to several years.