Vegetable salad with cabbage and rice. Cabbage salad with rice for the winter. Eggplant salad with rice for the winter

A delicious and juicy salad with rice and vegetables prepared for the winter will help you out perfectly if you need to prepare something, but there is sorely not enough time for cooking! All you need to do is open a jar of this aromatic and filling preserve, heat it slightly and feed it to your loved ones!

Many people call this type of salad for the winter “lazy cabbage rolls” or “cabbage”, and there is some truth in this - the composition of the ingredients and the cooking process itself are very similar to these dishes.

Having once tried to create such a colorful salad with rice for the winter, then every year you will leave both food and containers for it to seal such a juicy vegetable delicacy.

To prepare a salad with rice and vegetables for the winter, prepare the necessary products and rinse those that need it in water.

Peel the onions and cut them into half rings, rinsing after peeling.

Do the same with carrots, but cut them into large cubes.

Shred the cabbage, first removing the crumpled outer leaves.

Pour vegetable oil into a saucepan or pan with a non-stick bottom, sauté the carrots and onions in it until soft, and then add the chopped cabbage into the container.

As soon as the cabbage is stewed, add the diced washed tomatoes and simmer for another 10-15 minutes until the tomatoes release all their juice. Don't forget to stir the contents of the saucepan.

As soon as there is a lot of juice, add rice. I used steamed rice because it cooks faster than other varieties.

Add salt and granulated sugar - it will neutralize tomato acid. Add your favorite spices to taste and press 1 garlic clove into a saucepan for flavor, after peeling it first. Mix everything and cook for about 20 minutes. If the rice absorbs all the juice, then pour a little boiling water into the salad. At the very end, pour in 9% vinegar and simmer for another minute, mixing everything.

Scald the jar with boiling water and place the salad in it.

Also scald the lid with boiling water and cover the jar with it, rolling it up using a preservation key.

Store the salad with rice and vegetables prepared for the winter in the cellar or pantry.

Enjoy your meal!

Rice with vegetables is one of the most satisfying and at the same time healthy side dishes, which goes perfectly with both fish and meat. In the summer, when fresh vegetables are available, this dish is quite inexpensive, but in the winter it ceases to be economical, unless you prepare a salad with rice and vegetables for the winter. The variety of recipes allows you to choose a dish to suit every taste, and preparing them is not at all difficult - even an inexperienced housewife can handle this task.

Cooking features

Despite the fact that preparing a salad with rice and vegetables for the winter is not particularly difficult, there are several subtleties that should be taken into account:

The quality of the products used to prepare a dish plays a big role, even when it comes to canning them. For a salad, you need to choose the vegetable carefully, because if even one rotten tomato gets into the preparation, the entire preparation will be spoiled.
Before using rice to prepare a salad, it is recommended to soak rice for at least half an hour, preferably an hour or even two. This way it will cook faster. It is not advisable to boil it first: it is better for it to be boiled in vegetable juice, soaking in the taste and aroma of vegetables.
You can store a salad of rice and vegetables at room temperature, but you can only close it in sterilized jars, closing it with sterilized metal lids.

You can make a salad using several recipes so that you can choose the one that you and your loved ones will like best for the next season.

Classic recipe for rice salad with vegetables

tomatoes – 3.5 kg;
onions – 1 kg;
carrots – 1 kg;
sweet pepper – 1 kg;
rice – 0.2 kg;
salt – 40 g;
sugar – 0.2 kg;
vegetable oil – 0.3 l;
apple cider vinegar (6%) – 100 ml.

Cooking method:

Rinse the rice, cover with cold water, and leave to soak for an hour.
Wash the vegetables.
For tomatoes, cut off the stems and thick spots next to them. Cut each vegetable into 4–8 slices and grind through a meat grinder. You can grind them using a blender or food processor.
Remove the seeds from the peppers and remove the membranes. Cut the pepper into small squares.
Remove the skins from the onions and finely chop the onions with a knife. You can use a vegetable cutter.
Peel the carrots, wash them, grate them on a coarse grater.
Pour vegetable oil into a cauldron or thick-bottomed pan. Put peppers, onions and carrots in it, fry them for a quarter of an hour.
Pour tomato puree into the cauldron, cover with a lid and simmer for 20 minutes.
Add rice to vegetables and stir. Cook for a quarter of an hour.
Add salt, sugar, vinegar, boil for another 10 minutes and place in sterilized jars.
Roll up the jars, turn them over, let them cool without covering them.

The salad prepared according to this recipe lasts all winter without spoiling, even if the room temperature rises to 24 degrees. When you want to treat yourself to rice with vegetables, just open the jar and heat its contents. This side dish is universal, moreover, it can be eaten as an independent dish, which vegetarians will like and will help out during Lent.

Rice salad with zucchini and peppers

rice – 0.2 kg;
water – 0.5 l;
sweet pepper – 1 kg;
zucchini – 0.5 kg;
tomatoes – 1 kg;
vegetable oil – 0.2 l;
table vinegar – 50 ml;
salt – 20 g;
laurel leaves – 5 pcs.

Cooking method:

Rinse the rice and boil until half cooked, without adding salt to the water.
Remove the skin from the zucchini using a vegetable peeler. If they are young, immediately cut into small cubes measuring 1–1.5 cm. If the zucchini is more than 20 cm long, then cut it in half lengthwise, and, armed with a teaspoon or tablespoon (depending on the size of the zucchini), remove the seeds, only then chop the pulp.
Wash the peppers, cut each one in half, remove the seeds, removing them along with the “tail”. Cut into narrow, short strips. The salad will look beautiful if you use peppers of different colors.
Wash the tomatoes, remove the stems. Make a cross-shaped cut on the opposite side with a sharp knife. Boil water, place tomatoes in it, blanch them for 2-3 minutes. Catch them with a special spoon with holes for drainage and place them in cold water to cool. Remove the skin. Cut each tomato into 4 parts, cut off the seal in the place where the stalk was.
Pour oil into the bottom of a cauldron, cauldron or thick-bottomed pan, put all the vegetables there and simmer everything together for half an hour.
Add rice to the vegetables, add salt, add bay leaves, continue to simmer for another 15 minutes.
Pour in the vinegar, simmer for another 5 minutes, start putting it in clean jars that should have been sterilized beforehand.
Roll up the lids, place the jars upside down, cover with a woolen blanket, leave for a day or even more - the jars should cool completely.
Remove the blanket, turn the jars upside down and store them.

This salad turns out quite juicy, it will appeal to everyone who likes zucchini, especially since in winter they are quite expensive.

Salad with rice and cabbage

tomatoes – 2.5 kg;
rice – 0.25 kg;
sweet pepper – 0.5 kg;
hot chilli pepper – 50 g;
onions – 0.5 kg;
winter white cabbage – 0.5 kg;
carrots – 0.5 kg;
vegetable oil – 0.25 l;
salt – 40 g;
sugar – 0.2 kg;
apple cider vinegar – 100 ml.

Cooking method:

After washing the rice, soak it for an hour or boil until half cooked.
Wash the tomatoes, scald them with boiling water so that the skin cracks and becomes easy to remove, and peel.
Grind the tomato pulp in a blender or in any other way convenient for you. If you don’t have kitchen equipment, you can even rub them through a sieve - this method is more troublesome, but no less effective.
Wash sweet and hot peppers. Remove the seeds. Cut each pepper into 4-6 pieces lengthwise and cut into strips. This applies to both sweet and hot peppers. The latter needs to be cut very thin, but the sweet pepper straws should be 2–3 mm wide.
Peel the onions. Cut each into 4 pieces and cut into thin strips (quarters of rings).
Grate peeled, washed carrots for Korean salads. If you don’t have such a grater, you can cut the carrots into thin strips by hand.
Finely chop the cabbage. It should be about the same size as an onion straw.
Pour the oil and tomato mixture into a large casserole dish, put it on the fire, and simmer for 10 minutes after boiling.
Place the rest of the vegetables in the stewpot and simmer them for half an hour.
Add salt, sugar, rice, continue to cook the snack for 15 minutes.
Pour in vinegar, stir, simmer for another 5 minutes and place in prepared jars.

After the salad has cooled, it can be placed in the pantry or other place where preparations for the winter are stored. This salad does not require special storage conditions. The taste of the salad is a little unusual, but at the same time very pleasant. If you like cabbage, then you will probably like it.

Rice salad with eggplant

eggplants – 1 kg;
rice – 0.2 kg;
bell pepper – 1 kg;
tomatoes – 0.5 kg;
carrots – 0.3 kg;
onions – 0.3 kg;
salt – 60 g;
vegetable oil – 0.18 l;
table vinegar (9 percent) – 80 ml.

Cooking method:

Soak the rice in cool water for an hour.
Cut the eggplants in half, add salt, using half the salt specified in the recipe, leave for 2 hours, then shake off the salt, rinse the vegetables in running water, dry and, without peeling, cut into small cubes.
Cut the bell pepper lengthwise into 2 parts to make it easier to remove the seeds. Remove the seeds. Cut the pepper itself into squares or strips, depending on which shape in the salad you think is more appetizing.
Chop the onion in the same way, first freeing it from the husk.
Grate the carrots. It is better to use a grater for Korean salads, but you can also use a regular one.
Peel the tomatoes. It will be easier to do this if you first pour boiling water over them or lower them into boiling water for a couple of minutes. After the tomatoes are peeled, they should be cut into small cups.
Pour oil into the bottom of the cauldron, add onions and carrots, fry a little (5-10 minutes).
Add the eggplants and fry them too for 10 minutes.
Add tomatoes, peppers and simmer the vegetables under the lid for 20 minutes.
Add rice, salt, continue cooking the dish, stirring occasionally, for 20 minutes.
Pour in the vinegar, stir and cook for a couple more minutes. Place into sterilized jars. Cover them with sterilized metal lids.

Rice salad with eggplant is a delicious and satisfying appetizer. If desired, you can add a little garlic to it - about 5 minutes before the dish is ready.

Vegetable salad with rice and beans

rice – 0.2 kg;
beans – 0.2 kg;
tomatoes – 3 kg;
sweet pepper – 1 kg;
onions – 1 kg;
carrots – 1 kg;
garlic – 1 head;
hot capsicum – 20 g;
sugar – 0.2 kg;
salt – 60 g;
vegetable oil – 250 ml.
table vinegar (9 percent) – 100 ml.

Cooking method:

Sort beans and rice, soak in cool water in advance: beans for 5-6 hours, rice for an hour.
Wash and peel the vegetables. You need to remove the skin from tomatoes and remove the seeds from peppers.
Grind the tomato pulp.
Finely grate the carrots. Ideally, you should use a Korean salad grater.
Cut the pepper (both bitter and sweet) into strips.
Cut the onion into half rings.
Crush the garlic with a garlic squeezer.
Boil the rice and beans separately from each other until half cooked.
Fry vegetables, except tomatoes, in boiling oil for 10 minutes.
Add tomato pulp and vinegar. Simmer the vegetables for another 10 minutes.
Add beans to the vegetables, boil for another 15 minutes, add rice and cook everything together for another 10 minutes.
Salt, add sugar and garlic. After simmering for another 5 minutes, place in sterilized jars.
Seal the jars with metal lids. When cool, store in a cool place.

The salad prepared according to this recipe is especially satisfying and healthy, because it contains quite a lot of vegetable protein.

Rice and vegetable salads are one of the most practical preparations for the winter. They can replace an appetizer, a side dish, or be used as an independent dish with high nutritional value.

For several years in a row I have closed salad with rice for the winter. I like him for several reasons. Firstly, it turns out very tasty and is usually eaten in the first two months of winter. Secondly, it can serve as a snack or a separate dish. As students, when we came running after classes, we immediately opened the jar, heated it and ate it with bread. Thirdly, even a city dweller will have all the ingredients for this snack in the autumn season. In general, tasty, satisfying and not expensive.

As always, it can be prepared with or without sterilization. We'll look at that too.

The composition also varies slightly, but the meaning of the salad remains the same - stew rice with vegetables. Of course, there are nuances, for example, how to cook cereal so that it does not turn into porridge. Let's talk about everything in order.

It is very important that all the vegetables in the appetizer are well cooked, otherwise the jar may swell.

I'll start with a simple recipe where we won't use vinegar or sterilize salad jars. And we have two ways.

You don't have to use acid at all for canning, as written in this recipe. But in this case, the preparations need to be eaten within the next month.
Or you can add citric acid at the end of cooking the snack at the rate of 1 tsp. for 5 liters of salad.

Ingredients:

2 kg tomatoes,
0.5 kg sweet pepper,
0.4 kg of onion,
0.4 kg carrots,
standing oil – 250 ml,
100 g granulated sugar,
salt – 1.5 tbsp. (taste),
100 g rice (steamed or for pilaf),
ground chili pepper – 1 tsp.

Wash the tomatoes and cut out all substandard areas. We twist them through a meat grinder using the middle rack. This way they will be crushed and not choked.

We wash the peppers and remove the core.

We take a saucepan with a volume of 4.5-5 liters and pour our tomato mass into it.

Place on low heat and wait for it to boil. During this time, grate the carrots on a coarse grater. Add it to the boiled tomatoes and simmer for 15 minutes under a closed lid.

Cut the pepper into thin slices.

Cut the onion into half rings 0.5 cm wide. Add pieces of pepper and onion to the carrots stewed in tomato juice.

Cover with a lid and simmer for another 18 minutes.

Add red pepper, salt and sugar. Pour a glass of vegetable oil. Stir and boil.

Pour in a measured amount of rice and simmer for half an hour under a closed lid.

Turn off the heat and, without removing the cauldron from the stove, fill the sterilized jars.

Roll up the lids. We create a “fur coat” for natural sterilization with internal heat.

A very tasty recipe for rice salad with zucchini in a slow cooker (You'll lick your fingers)

For canning in small portions, you can use a slow cooker. The only limitation is that it has a small bowl volume. And several kilograms, even of chopped vegetables, may not fit in it.

For 3 0.5 liter jars we will need:

rice - 1 multi-cup,
1 carrot,
bell pepper – 200 g,
600 g young zucchini,
3 garlic cloves,
5 tomatoes,
onion – 1 pc.,
15-20 g salt,
2 tbsp. granulated sugar,
0.5 tsp. ground black pepper,
100 ml. vegetable oil,
30 ml. vinegar 9%.

We rinse the cereal and pour it into the multicooker bowl. Fill it with water at the rate of 1 to 5.

Turn on the “Pasta” or “Pilaf” mode and cook until half cooked. I timed half of the time that the program set. So I get 12 minutes.

Remove the cereal from the bowl, cool with cool water and strain.

During this time, we will chop the vegetables.

Chop the onion very finely. Cut the zucchini into cubes, approximately 1.5 cm wide. You don’t have to peel the zucchini if they are still young.

Cut the bell pepper into thin strips.

Shred carrots on a grater for Korean salads.

Remove the skin from the tomato.

Several ways to do this. You can scald them with boiling water and scoop out the pulp with a spoon. But there is another very convenient way - to cut the tomato not lengthwise, as we are used to, but across it. And grate the pulp on a coarse grater, so the skin will remain in your hands, and the pulp will remain in the plate.

Grind all three cloves of garlic through a press.

Set the multicooker to “Frying” mode for 18 minutes. Pour vegetable oil into it and fry the onions. Its time is about 5 minutes.

Then add the grated carrots and wait another 13 minutes.

Now add zucchini cubes, tomatoes, peppers. Add salt, sugar and pepper. Mix.

Close the multicooker and set the “Stew” mode for 60 minutes. If your menu is in English, then look for the word “Stew”.

After 30 minutes, add rice and garlic.

5 minutes before the end of cooking, add vinegar.

Then we wait for the multicooker to signal the end of the program. And immediately compact the salad into sterile jars.

Cover with boiled lids and set the containers to sterilize.

Place a napkin on the bottom of the multicooker bowl and place the jars.

Fill with hot water, which we boil in advance in an electric kettle. Add to the level when the water reaches just above the middle of the jar.

Place the bowl in the multicooker and select the “Steam” or “Steam” mode. After boiling, sterilize for 12-15 minutes.

Then we carefully take out our salad and seal it with lids.

By the way, I recently wrote about. There is also a recipe with rice.

A simple recipe with tomato paste (juice) “Tourist’s Breakfast”

Here we will use tomato juice. You can buy it in a store or make it yourself. If you buy store-bought, then read the ingredients, there should be nothing extra there except tomato paste, water, salt, sugar and citric acid.

By the way, if you don’t have juice on hand, make it yourself. Dilute 500 g of tomato paste into 1.5 liters of boiled water. Makes an excellent dressing for this salad.

Ingredients:

rice – 1 glass,
1 liter of tomato juice,
0.5 tbsp. 9% vinegar,
12 tbsp. Sahara,
400 ml. sunflower oil,
1.5 tbsp. salt,
onion – 1 kg,
carrots – 0.9 kg,
pepper – 0.9 kg.

We take a container in which we will cook the salad. There are a lot of products, so you need a container with a volume of at least 5 liters.
Mix sugar, salt, vinegar and oil in a saucepan. We put it on high heat and let the marinade boil.

Chop the carrots and place them in the marinade for 5 minutes.

Finely chop the onion and simmer with carrots for another 5 minutes. Add finely chopped pepper.

Now pour in 1 liter of tomato juice or diluted tomato paste.

Wash the rice, add water 1 to 2, boil for 10 minutes until half cooked. This is necessary so that it does not turn into mush. We will also stew it with vegetables.

Add it to the vegetable mixture and mix. Cook for 25 minutes.

Place it in sterile jars.

The output was 6 jars.

Another interesting and detailed recipe for rice salad “Tourist's Breakfast”. I have selected it for you in video format to make it more clear.

After all, it’s better to see once than to hear 100 times, as our grandmothers said.

As you can see, the cooking process and ingredient composition are similar everywhere. All you have to do is choose the one that suits your products best.

Winter vegetable salad with rice and eggplant

Oh, these little blue ones! How many of them have we already prepared: , . In general, it’s a great vegetable! Today we'll add it to the rice salad.

Ingredients:

eggplants – 0.9 kg,
2 kg tomatoes,
onion - 0.5 kg,
carrots - 0.5 kg,
bell pepper - 0.5 kg,
1 glass of rice,
salt – 50 g,
sugar – 100 g,
vinegar 9% - 50 ml,
a glass of vegetable oil.

Cut the tomatoes into 4 parts. If you have large fruits, then there will be more segments.

We take bell peppers of different colors, clean them and cut them into strips.

We do not peel the eggplants, but immediately cut them into cubes.

Shred the carrots on the coarse side of a grater.

Chop the onion into half rings.

Pour vegetable oil into the frying pan, turn on high heat and add pieces of onion and carrots. Fry for 5 minutes. Add tomatoes, pepper, salt, sugar and cook for 10 minutes.

Then add the eggplants. Reduce the heat on the stove and cover the pan with a lid.

We wash the rice, drain the water and add it to the vegetable mixture. Cook for 30 minutes.

Pour in the prepared amount of vinegar. Add flavor with salt and sugar. And simmer for another 10 minutes.

Close in clean jars. From the specified amount of ingredients, 7 half-liters were obtained.

How to prepare a snack with cabbage and vinegar at home

Another salad with rice for the winter is prepared with cabbage. For me, this is ideal for soup dressing.

Ingredients:

0.6 kg white cabbage,
0.5 kg tomato,
0.2 kg carrots,
onion – 1 pc.,
bell pepper – 1 pc.,
120 g rice,
55 g sunflower oil,
25 g sugar – 1 tbsp. without a slide,
30 g salt – 1 tbsp. with a slide,
60 ml vinegar – 3 tbsp.

Finely chop the cabbage. To do this you need to take a wide, sharp knife. Some housewives have adapted to cutting a head of cabbage with a vegetable peeler. By the way, the straw turns out just what you need.

Chop the carrots on a coarse grater and add them to the cabbage.

We cut the onions in any order and add them to the carrots.

We clean the pepper and cut it into strips, about 7 mm wide. And also into a common bowl.

Remove the skin from the tomato. We make cross-shaped cuts and pour boiling water over the fruits for 2 minutes. Then transfer to cold water and cool.

Cut the pulp into cubes. We send it to the cabbage. Add sugar and salt there.

Pour vegetable oil into a frying pan and heat it. Add the vegetable mixture and simmer until soft.

Rinse the rice with cold water. She will become cloudy. Then drain it and transfer the cereal into a ladle.
Pour boiling water from the kettle (1 to 2). Cook for 10 minutes.

Place it in the pan with the cabbage. Close the lid and simmer for 15 minutes, then pour in the vinegar. During this time we will prepare the jars. They need to be washed and sterilized well.

Fill the jars tightly with the stew mixture, not reaching 1 centimeter to the edge.

Quickly cover with a lid, seal and turn over. And we send it “under the fur coat.”

How to make a salad with rice, tomatoes and bell peppers

If we made the very first recipe without vinegar, now I propose to repeat almost the same steps, but with the addition of acid. I believe that it still needs to be preserved so that pathogenic anaerobic bacteria do not develop. And the canned food itself lasted longer.

Ingredients:

1.5 kg tomato,
0.5 kg red sweet pepper,
0.5 kg carrots,
0.5 kg of onion,
100 g granulated sugar,
35 g salt,
125 ml sunflower oil,
125 g rice,
4 tbsp. 9% vinegar.

The cereal was soaked for half an hour.

We chop the tomatoes with a blender, it seems to me that this is faster.

Cut the peeled pepper halves into strips. Coarsely chop the carrots and cut the onions into cubes.

Pour oil into a cauldron. It will heat up a little and we will lower the onion pieces. Fry for 10 minutes, then add the carrots and simmer for another 10 minutes.

Pour in the bell pepper and fry for 10 minutes, then pour in the tomato mass.

Pour in the rice, which has been squeezed out of excess moisture in advance.

Add salt and sugar. Stir and simmer for 40 minutes on low heat.

Five minutes before the end of cooking, add garlic and vinegar.

Place in sterile jars. Just as usual, we turn the jars over and put them “under the fur coat”. Let them cool down.

And now a tip on how not to turn this salad into porridge: either soak the rice before cooking or cook until half cooked.

Salad with rice has become a lifesaver for many of my friends. Some people add it to vegetable stew, others to soup. We just like to warm it up a little and eat it as a side dish. I think that this is just a universal preparation. Which turns out to be very nutritious and tasty.

Did guests suddenly come to you that you were not expecting? No problem, take the winter cabbage salad with rice out of the refrigerator and set the table. This salad is perfect for all occasions; by the way, it can even be considered a dietary food! Why not? The salad is quite low in calories with a lot of fiber. So, if no one comes to you at all, don’t be upset at all, take out a jar of salad with rice and cabbage, set the table and use it as a side dish for fish or cutlets (read about cutlets in the article: How to cook juicy cutlets from minced meat ). Cabbage is a storehouse of vitamins, minerals and trace elements.

Cabbage preparation will retain all the beneficial properties of the product!

INGREDIENTS

To prepare cabbage salad with rice for the winter you will need the following:

Preparing winter cabbage salad with rice step by step

Prepare winter cabbage salad with rice step by step. Guests arrived? Prepare this salad, it is just right for all occasions and will help you out in difficult times!

Shall we share recipes for winter salads made from cabbage and rice?

For the winter I can suggest this cabbage and rice salad.

So, the hostess will need:

1 kg white cabbage

5 kg ripe red tomatoes

400 g granulated sugar

400 gr. vegetable oil

3 table. spoons of salt

0.5 kg long grain rice

200 gr. vinegar (but you don’t have to add it) and one hot pepper.

Cut everything into strips, cut the tomatoes into cubes and cook it all for 40 minutes.

Rice needs to be cooked separately and washed. You can also use round rice. The most important thing is not to overcook the rice. Add rice at the end of cooking the salad for 10 minutes.

We pack everything in sterile jars.

Makes about 8 liters of this delicious salad.

Here is one salad recipe for the winter. To prepare we will need:

Bulgarian sweet pepper - 500 gr.;

Vegetable oil - 0.5 cups;

Let's start cooking: Wash the rice well, boil until half done. Wash all the vegetables. Chop the cabbage. Cut the tomatoes into slices. Cut the pepper into thin rings. Cut the carrots into thin strips. Place all the chopped vegetables in a saucepan, add salt, add sugar, add oil and simmer for 15 minutes. Then add rice to the vegetables and cook for another 15 minutes, 2 minutes before readiness, add vinegar and mix everything. Place the finished hot salad in jars and cover with lids. All our preparations for the winter are ready. Bon Appetit and Tasty to everyone Winters.

Here is a recipe from my cookbook, I’m closing it for the second winter in a row, my family is happily devouring it)

Cauliflower salad with rice Winter style

1.3 kg cauliflower,

1.3 kg tomatoes,

2 sweet peppers,

2 cloves of garlic,

125 ml vegetable oil,

greens (parsley, dill) to taste,

salt, ground black pepper to taste.

Break the cauliflower into florets and blanch for 4 minutes. Pass the tomatoes and garlic through a meat grinder. Boil the rice until done. Grate the carrots on a coarse grater, cut the pepper into small pieces. Finely chop the greens. Then combine everything in a separate saucepan and bring to a boil. Then boil for 30 minutes and roll into jars.

Shall we share recipes for winter salads made from cabbage and rice? Useful information for everyone

Shall we share recipes for winter salads made from cabbage and rice? For the winter, I can offer this salad of cabbage and rice. So, the housewife will need: 1 kg of onions 1 kg of white cabbage 1 kg of pepper 1 kg of carrots5

Salad with rice for the winter: TOP 5 recipes

Are there any preparations that are quick, easy and always tasty? Certainly! For example, salad with rice for the winter. In addition, a huge advantage of rice is its ideal combination with tomatoes, cabbage, zucchini, sweet peppers and other ingredients, which allows you to come up with various combinations of this salad. The simplest, most original recipes for salad with rice for the winter are offered in this article.

A huge advantage of rice is the ideal combination with tomatoes, cabbage, zucchini, and sweet peppers.

This appetizer, which combines rice and tomatoes, is a hearty snack that will not leave anyone indifferent. In addition, this preparation is used as a soup dressing and side dish. The benefits of this fruit, beloved by many, are undeniable, but, unfortunately, not everyone can afford to buy tomatoes in winter. Therefore, this very tasty recipe with tomatoes will largely replace fresh vegetables. In tomatoes, the pulp, juice, and peel are important, due to the fact that they are based on dietary fiber, organic acids, various minerals and vitamins that improve digestion processes and the functioning of the stomach and intestines.

1.5 kg of ripe tomato fruits;
0.7 kg of ripe bell pepper fruits;
0.7 kg onions;
0.7 kg carrots;
300 ml sunflower oil;
1.5 tbsp. rice;
Black pepper (peas) is not for everybody.

An appetizer that combines rice and tomatoes is a hearty snack that will not leave anyone indifferent.

Prepare the vegetables by thoroughly cleaning them and removing the core of the pepper.
Fry the onion well in a deep bowl until it turns a transparent yellow color.
Pass the carrots through a fine grater, combine with the onion, stir well with a wooden spatula for 1-2 minutes, cover tightly with a lid and let the two ingredients simmer for 5-7 minutes.
Chop the bell pepper into small cubes and add it to the fried vegetables. Mix the three ingredients well and let simmer for 10 minutes.
Finely chop the tomatoes. If the fruits are very hard, it is better to use a meat grinder or blender. Add the resulting tomato paste to the fried vegetables. Mix thoroughly and continue to simmer.
Rinse the rice well in cool water, then pour boiling water over it. A tightly closed lid will allow the rice to swell quickly in half an hour. Sometimes the rice is boiled until half cooked.
Add the steamed cereal to the vegetables and boil for 10 minutes.
Salt and add sugar and pepper to taste.
Sterilize jars.
Pour salad with rice into jars until cool.
Turn the finished jars over onto the lid and wrap them in a warm blanket. In this form, the jars should stand for several hours until the salad has completely cooled.

If you try rice salad for the winter before putting it in jars, then it is quite possible to feel the grain being slightly undercooked. There is nothing wrong with this, since during the preservation process the rice will gradually soften under the influence of the stewed vegetable mass.

Salad with cabbage and rice for the winter

Salad with cabbage and rice for the winter is an excellent option for all occasions. The big advantage of this preparation is that cabbage is a low-calorie vegetable that quickly saturates the body and goes well with other foods. Cabbage is a storehouse of microelements, minerals and vitamins. A preparation made from cabbage will retain all the beneficial properties of the product.

1.5 kg cabbage;
1.5 kg of ripe tomato fruits;
1 kg carrots;
0.3 kg of onion;
0.5 kg rice;
5 tbsp. l. vegetable oil;
Black pepper - in small doses;
100 ml vinegar.

Salad with cabbage and rice for the winter - an excellent option for all occasions

Chop the cabbage and grate the carrots. The onion is cut into half rings.
Pour boiling water over the tomatoes, remove the skin and cut into cubes.
Combine all vegetables, pepper, salt, add sugar.
Simmer in a deep bowl for 20 minutes, adding oil.
Boil the rice for 10 minutes in a saucepan, then add it to the vegetable mixture during the stewing process.
Simmer all ingredients for 10 minutes.
Sterilize jars.
Pour the hot mixture into the jars, after adding vinegar to the resulting mixture.

Preparing zucchini and rice salad

Preparing rice for the winter sometimes includes zucchini, which only makes the salad tastier, more beautiful and more satisfying. Zucchini has a pleasant, delicate taste, a huge number of minerals and vitamins, and low calorie content. Zucchini carbohydrates are absorbed by the human body very slowly, which allows you to maintain a feeling of fullness for a long time. A side dish combining zucchini and rice is satisfying, healthy and extremely tasty. You can prepare such a side dish in large quantities in the summer, when the zucchini ripens, and in the winter you can enjoy the fruits of your own labor.

3 kg of zucchini;
0.6 kg of ripe tomatoes;
0.6 kg of onion;
0.6 kg carrots;
3 heads of garlic;
200 ml sunflower oil;
0.2 kg rice;
100 ml vinegar.

Preparing rice for the winter sometimes includes zucchini, which only makes the salad tastier.

Wash the zucchini and remove the core from old hard zucchini.
Peel the skin from the tomatoes, first pouring boiling water over them.
Peel the onions and carrots.
Peel the garlic.
Cut tomatoes and zucchini into large pieces, onions and bell peppers into half rings.
Pass the carrots on a fine grater.
Chop the garlic.
Mix all the vegetables, place them in a deep bowl, add salt, pour in sunflower oil.
After boiling the vegetable salad, add rice.
Cook the rice for 35 minutes, season with vinegar, cook for another 25 minutes.
Sterilize the jars, place hot snacks in them, and roll them up.
Cover the salad with something warm and leave it for a day.

Sometimes hot peppers are added to this salad. However, the fiery snack is designed for amateurs. Not every person will prefer this salad as a side dish, but the preparation is perfect for a good feast.

In addition, there is a group of people who should refrain from eating hot peppers. These include persons with diseases such as gastritis and ulcers. It is not for nothing that this fiery aromatic seasoning has proven itself in all countries of the world, which is due, firstly, to the huge amount of minerals and vitamins in its composition, and secondly, to its ability to awaken appetite, improve digestion and mood, speed up the metabolic process, reduce the risks of heart disease.

Recipe for salad with pepper and rice for the winter

An indispensable snack on winter days for the whole family will be pepper and rice. This appetizer will definitely become a savior at a time when there is no time to prepare a dish. The undoubted advantage of this blank will be its rich color. This pepper is rich in vitamins, minerals, carotene, essential oils, fiber, antioxidants, and its calorie content is very low - only 29 kcal. Capsaicin is especially important in sweet peppers - a substance that improves the digestion process and stomach function.

2.5 kg carrots;
2 kg of onion;
3 tbsp. sunflower oil;
2.5 kg of bell pepper fruits;
2 tbsp. rice;
3 kg of very ripe tomatoes.

Grind the carrots on the coarse side of a grater.
Cut the onion into half rings.
Cut the sweet pepper fruits into half rings or strips.
Squeeze the juice out of the tomatoes, first pouring boiling water over them to remove the skins.
Pour tomato juice into a deep bowl. Boil.
Season with vegetable oil.
Add carrots, reduce heat, cook for 15 minutes.
Season with onion, simmer for 15 minutes.
Add bell pepper to the mixture and simmer for 10 minutes.
Add rice and cook the rice snack until the cereal is completely cooked (about 40 minutes).
Pour the hot preparation into the prepared jars, roll it up, and wrap it warmly.

After complete cooling, remove the jars for long-term storage.

Salad with green tomatoes and rice for the winter: the best recipe

No matter how surprising and strange it may sound, green tomatoes are often used in a variety of preparations, since during cold autumn times some of the tomato fruits remain unripe due to a lack of sunlight and heat. For example, these tomatoes can be used for winter preservation in combination with rice. Some will immediately ask the question: are green tomatoes really eaten, are there any harm in them? Yes, an unripe tomato will increase tone, relieve fatigue and fatigue, and strengthen bones. A preparation of green tomatoes with rice can be an excellent side dish for a main dish, a snack for tea or a feast, and even replace breakfast or dinner.

3 kg of green tomatoes;
1.5 kg carrots;
1.5 kg of onion;
1.5 kg of ripe bell pepper fruits;
3 tbsp. rice;
200 ml vinegar;
300 ml sunflower oil.

No matter how surprising and strange it may sound, green tomatoes are often used in a variety of preparations.

Prepare the vegetables: wash, peel, peel, core the sweet pepper, cut off the stalks.
Cut the tomatoes into large pieces.
Make onion and bell pepper into half rings.
Grind the carrots on a coarse grater.
Rinse the rice twice under cold water and place in warm water for several hours to steam. Afterwards, drain the cereal in a colander, rinse under water, and lay out to dry. After complete drying, combine it with vegetables.
Place the whole mass in a deep bowl, add salt and pepper to taste, add sugar, pour in vegetable oil.
Leave to simmer, stirring constantly to prevent the mixture from burning.

Pour the hot salad into pre-sterilized containers, roll them up, turn the jars over, leaving them in this position until they cool completely.

Rice salad for the winter is an ideal dressing for soup, a side dish for the main dish, or an appetizer for the table. The biggest advantage of this preparation is that rice goes well with green and ripe tomatoes, sweet bell peppers, zucchini, cabbage, and hot peppers. Therefore, you can come up with your own snack options. It will take some time to prepare the preparation, but in winter the minutes spent will be fully repaid by the ideal taste of an unsurpassed salad.

Salad with rice for the winter: very tasty recipes, with tomatoes, cabbage, peppers, preparations from zucchini, from greens, the most

Salad with rice for the winter: the best recipes at home. Preparation with tomatoes, cabbage, green tomatoes, zucchini, peppers.

Salad with rice and vegetables for the winter: the most delicious recipes

Canned salads are very popular among housewives, because such preparations will be both an excellent snack and a complete lunch. Salad with rice for the winter with the addition of various vegetables is a dietary and tasty preserve, the preparation of which does not require much time and effort.

Rice salad for the winter: a delicious recipe with tomatoes

This preparation will always help out if you need to quickly prepare soup or pilaf. Just open a jar of rice salad, add the rest of the ingredients and a delicious lunch is ready.

rice cereal – one kilogram;
ripe tomatoes - three kilograms;
onion - two heads;
refined vegetable oil – three hundred milligrams;
coarse salt - fifty grams;
sugar – fifty grams;
spices (ground black pepper, a pinch of nutmeg);
vinegar solution - twenty milligrams.

First the vegetables are prepared. The onions are washed, peeled, cut into small cubes and stewed, adding a little oil until they acquire a golden color.
Remove the skin from the tomatoes after scalding them with boiling water. Chop the tomatoes and combine them with stewed onions.
The grains are sorted, washed, poured with boiling water and left for half an hour so that the rice steams.
Rice cereal, oil, vinegar and spices are added to the prepared stewed vegetables. All ingredients are thoroughly mixed and simmered over moderate heat for fifteen to twenty minutes.
The salad is distributed into sterile dry containers, rolled up and left to cool, turning the jars upside down.

Tomatoes can also be chopped in a meat grinder, but it turns out much tastier when the salad contains juicy pieces of tomatoes.

Zucchini and rice salad for the winter

What ingredients will be needed:

cereal - one kilogram;
zucchini – two kilograms;
ripe tomatoes - half a kilogram (can be replaced with tomato sauce);
onion - one head;
seasonings – (ground black pepper, a pinch of cardamom and nutmeg);
refined vegetable oil – two hundred milligrams;
sugar – one hundred grams;

The washed and peeled zucchini and onion are finely chopped and placed in a large saucepan.
The tomatoes are pureed using a blender or meat grinder (it is advisable to remove the skin before doing this) and combine with chopped zucchini and onions.
Pour vinegar and oil into the pan with vegetables, add all the spices and simmer over moderate heat for half an hour, stirring occasionally.
When the vegetables are ready, add sorted, washed and steamed rice grains to the saucepan and simmer everything together for another half hour.
The hot rice and vegetable mixture is distributed into sterile glass containers, rolled up, turned upside down and allowed to cool completely.

You can add a few more crushed garlic cloves to this salad, the preparation will be sharper and piquant.

Preparing pepper and rice salad for the winter

What ingredients will be needed:

rice cereal – one and a half kilograms;
sweet pepper of three different colors - two kilograms;
carrots – one kilogram;
onion - two heads;
spices (turmeric, ground black pepper, nutmeg);
kitchen salt - fifty grams;
sugar – one hundred grams;
vinegar solution - one hundred and fifty milligrams.

The salad will be slightly spicy

The washed and seeded peppers are chopped into thin strips. The onions are cut into small cubes. Grate the carrots or, like peppers, cut them into thin long slices.
A homogeneous puree is made from previously peeled tomatoes.
The cereal is steamed with boiling water and left to swell under the lid.
Pour oil into a deep pan, add chopped vegetables and cook until soft.
Pour the swollen rice over the prepared vegetables, add the remaining ingredients and spices and simmer over moderate heat for about half an hour.
While the salad is hot, distribute it into sterile glass containers, roll it up, turn it upside down and let it cool.

The preparation will turn out very aromatic if you add a little ground cinnamon to them while stewing the vegetables.

Cabbage and rice: the most delicious salad for the winter

This canned rice salad is not only tasty, but also healthy, because vitamin-rich vegetables such as cabbage and carrots are used for preparation.

What ingredients will be needed:

cereal – one and a half kilograms;
white cabbage – one kilogram;
ripe tomatoes - one kilogram;
carrots – one kilogram;
onion - three heads;
spices (cardamom, turmeric, ground black pepper);
coarse salt - fifty grams;
sugar – fifty grams;
refined vegetable oil – two hundred milligrams;
vinegar solution - fifty milligrams.

This canned rice salad is not only tasty, but also healthy.

Onions chopped into half rings are fried until golden, carrots cut into thin strips and shredded cabbage are added. Simmer everything together for about twenty minutes.
Peeled tomatoes are made into a homogeneous puree or cut into small pieces.
The sorted cereal is poured with hot water and left for half an hour to swell.
Tomato puree, rice, spices, oil and vinegar are added to the stewed vegetables and everything is cooked together for twenty to thirty minutes.
The hot rice and vegetable mass is distributed into sterile, dry containers, rolled up and turned over with the lids down.

This preparation will help out housewives when guests unexpectedly arrive. Simply heat the contents of the jar in a frying pan or in the microwave and the delicious dish can be served on the table.

Salad with rice and green tomatoes for the winter

Not only red, but also green tomatoes are used to prepare rice salad for the winter. Green tomatoes have a sharper taste, so this preparation will be an excellent cold appetizer for a holiday feast.

What ingredients will you need:

cereal - one kilogram;
green tomatoes – two kilograms;
onion - three heads;
carrots – one kilogram;
refined vegetable oil – two hundred milligrams;
coarse salt - fifty grams;
sugar – one hundred grams;
spices (nutmeg, ground paprika, turmeric);
vinegar solution - fifty milligrams.

Not only red, but also green tomatoes are used to prepare rice salad for the winter

Green tomatoes are washed and cut into small slices. Place them in a deep saucepan, pour in a little oil and simmer until the vegetables release their juice.
Add washed rice cereal to the stewed tomatoes and cook for about ten minutes.
The carrots are grated on the coarsest grater or chopped into strips, the onions are cut into thin half rings. Combine them with rice and tomatoes, pour in the remaining oil, add spices and cook everything together for half an hour. At the end of cooking, add vinegar.
The hot salad is distributed into prepared sterile containers and rolled up.

You can also add boiled mushrooms to this preparation, for example, honey mushrooms.

For rice salad prepared for the winter, you need to choose the ripest vegetables.
When canning a salad of rice and sweet peppers, it is advisable to take fruits of different colors, so the preparation turns out not only tasty, but also appetizing.
To prevent rice grains from turning into porridge during cooking, you should choose long-grain rice.
The taste of a rice and vegetable salad will be more interesting and rich if you use not ordinary sunflower oil, but, for example, sesame or corn oil.

Recipes for preparing a salad from rice and vegetables are quite easy and affordable, and the result is excellent, because such preservation will always help out if you need to quickly make lunch or dinner.

Rice salad for the winter: very tasty, recipes, with tomatoes, zucchini, cabbage, pepper, preparations for the winter, the greenest, photos, videos

Rice salad for the winter: the best recipes. Cooking with tomatoes, zucchini, cabbage, peppers. Preparation with green tomatoes.

A winter appetizer with rice could be called a classic Russian recipe, which is not found in any cuisine in the world. In fact, this is not so; preserving perishable foods in fermented rice has been practiced for several millennia in different parts of our planet. You can preserve not only vegetables but also fish in rice. It is thanks to the fermentation of fish and its long-term storage that Japanese culture owes the appearance of sushi. There are similar recipes for preparations in many national cuisines, Russian is no exception.

Rice preparation can be prepared with the addition of any vegetables, meat and fish. There are several proven recipes for all occasions. It is often called the “Tourist's Breakfast” preparation, since in Soviet times such preparations were sold in tin cans and purchased for tourist trips. Delicious homemade preparation will be an excellent addition to a friendly feast with strong drinks, will help you quickly set the table for dinner and make yourself a nutritious breakfast without wasting time.

Rice contains a large amount of vitamins, minerals and trace elements; when fermented, it is also a source of various amino acids and peptide groups that strengthen the immune system and restore the functions of the gastrointestinal tract. Rice is tasty and healthy not only in winter preparations, which with the addition of this product acquire a special taste.

Winter preparations with rice can be prepared with the addition of tomato or tomato, with or without vinegar. We recommend trying fermented rice preparations, which are borrowed from Japanese cuisine.

How to prepare a winter snack with rice - 15 varieties

The classic rice recipe is prepared with the addition of vinegar, fresh tomatoes, carrots and peppers. At the same time, there are salad options without vinegar, with the addition of tomato and other vegetables. In the proposed recipe, the salad is stewed for 30 minutes and not fermented. However, this recipe is original to Russian cuisine and the most common.

Ingredients:

tomatoes - 3 kg;
rice - 1 tbsp.;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
sugar - 100 g;
table vinegar - 100 ml;
vegetable oil - 400 g;
salt - 2 tbsp.

Preparation:

Cut the bell pepper into strips, grate the carrots on a coarse grater, peel the onion and cut into cubes. Tomatoes are crushed into puree using a meat grinder or food processor, salt, sugar and butter are added to it. The paste is brought to a boil and cooked for 5-7 minutes, vegetables are added to it: carrots, onions and peppers and brought to a boil, after boiling, rice is added to the salad and simmered for 30 minutes. 5 minutes before the end you need to pour in the vinegar. The salad is placed in sterilized jars.

Housewives have a similar recipe for a winter snack with rice, which is prepared without vinegar, but only with the addition of salt. This recipe also differs in that the vegetables are fried and stewed along with the rice.

Ingredients:

ripe cream tomatoes - 600 g;
onion - 200 g;
carrots - 200 g;
bell pepper - 200 g;
vegetable oil - 100 g;
rice - 1/3 cup;
salt ½ tbsp;
sugar 1/3 tbsp.

Preparation:

Bell peppers, onions and carrots are cut into strips and grated, fried in a frying pan for 20-25 minutes, after which washed rice is added, then finely chopped tomatoes, salt and pepper are added. The mixture is simmered until the rice is completely cooked and sealed in sterilized jars.

The difference between this recipe and the standard one is that it uses more tomatoes and red pepper. The salad is prepared with vinegar, but you can add it to taste.

Ingredients:

tomatoes - 5 kg;
hot pepper in pods - 1-2 pcs.;
rice - 400 g;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
table vinegar - 100 ml;
vegetable oil for stewing vegetables;
salt, sugar and vinegar - to your taste.

Preparation:

Tomato puree is prepared from the tomatoes, brought to a boil and boiled for 40 minutes until it becomes a tomato sauce. Next, pre-cooked stewed onions and carrots are added to it, and the mixture is stewed for 40 minutes. Add sweet peppers cut into strips or cubes and cook the mixture for another 30 minutes. Rice is cooked separately, it must be added to the prepared vegetable mixture, as well as hot pepper, vinegar, salt and sugar to taste and boil together for 5-10 minutes. Place into sterilized jars and close.

Many people love winter salad with rice and vegetables for its rich sweet and sour taste, reminiscent of summer. The classic preparation “Tourist's Breakfast” differs from previous recipes by using more sugar. It turns out nutritious and very tasty.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
sugar - 200 g;
vegetable oil for stewing vegetables - 500 g;
salt - 2 tbsp;
rice - 2 tbsp.;

Preparation:

The carrots are grated on a coarse grater and scalded in a cauldron or deep frying pan in 500 g of vegetable oil. Sweet peppers are peeled and passed through a meat grinder, and can be cut. Tomatoes are also prepared. Tomatoes and peppers are added to the stewed carrots. Vegetable porridge is mixed and boiled for 25 minutes. Rice is washed at least three times and added to vegetables for stewing. Also add sugar and salt. Simmer for 40 minutes until done.

Creative housewives can use yellow tomatoes for cooking to get a bright dish reminiscent of summer. Fans of Asian cuisine sometimes add curry to this salad. Please note that carrots boiled in oil are rich in vitamin E. Adding curry will make the product more nutritious and healthy.

Many housewives call this salad as lecho with rice due to the presence of peppers and tomatoes in the recipe. The appetizer is prepared in the same way, but with some differences. The salad is prepared with a mixture of spices, which gives it a special taste.

Ingredients:

tomatoes - 3 kg;
sweet pepper - 1 kg;
carrots - 1 kg;
onions - 1 kg;
garlic - 1 head;
sugar - 150-180 g (slightly less than a glass);
table vinegar - 80-100 g;
vegetable oil - 400 g;
salt - 2-3 tbsp. with a slide;
rice - 1.5 tbsp;
spices (black allspice, paprika, cloves, mustard beans and bay leaf)

Preparation:

The tomatoes are peeled after blanching and cut into pieces, bell peppers are cut into strips, and onions are cut into cubes. The garlic is peeled and finely chopped. Salt, sugar and oil are added to the tomatoes and placed on the stove. Cook for 5-7 minutes and add the remaining vegetables and garlic, as well as spices (10 allspice peas, 3 cloves, 1 tsp mixture of peppers, 1 tbsp mustard seeds, 1 tbsp sweet paprika, 2 bay sheet). Vegetables are boiled for 5-6 minutes after boiling. Add pre-washed unparboiled long rice and cook for 20 minutes until half cooked. Vinegar is added 5 minutes before the end. First, pour in 80 g of vinegar, and if necessary, add another 20 g. Place the finished mass in sterilized jars.

By bringing the rice to half-cooking, the result is not porridge with rice and vegetables, but lecho with rice. The snack is very healthy and has a pleasant spicy taste.

Salad with rice and vegetables for the winter - a quick recipe

This recipe is based on a similar composition, but is prepared using a “faster” technology. It is suitable for those housewives who make large volumes of preparations and try to choose a simpler cooking technology. Usually this salad is prepared from substandard vegetables, vegetables that cannot be used for preservation in their entirety. Despite the approach, the salad turns out very tasty.

Ingredients:

bell pepper - 1 kg;
onions - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
vinegar 9% table - 5 tbsp;
sugar - 5 tbsp. with a slide;
salt - 5 tbsp. with a slide;
vegetable oil - 1 tbsp.

Preparation:

Carrots are grated on a coarse grater, peppers and onions are cut into strips, cubes or half rings, tomatoes are cut into quarters or small pieces. Mix vegetables in one container, add vinegar, sugar and salt. Mix the salad by hand and leave for 6-8 hours. After this, add 1 tbsp to the salad. vegetable oil, bring the mixture to a boil and boil for strictly 15 minutes. Add slightly cooked rice and boil for 5 minutes, pour into jars.

This salad is different in that the rice is fermented in jars and saturates the snack with useful substances. This recipe is slightly different from the previous ones not only in its speed of preparation, but also in its high usefulness.

This universal preparation can be used as a semi-finished product for preparing dishes - soups, added to stewed cabbage and potatoes, pickle soup, cabbage soup, gravy for meat, cooked fish under marinade or served as a salad as a side dish for mashed potatoes.

Video instructions for preparing a winter snack are given without rice, but the salad can be prepared in two ways, adding cooked rice at the end.

The difference between this recipe is that it contains more bell pepper and is quicker to prepare.

Ingredients:

bell pepper - 2 kg;
onions - 1 kg;
carrots - 1 kg;
tomatoes - 3 kg;
rice - 1 tbsp.;
sugar - 1 tbsp.;
salt - 2 tbsp. with a slide;
vegetable oil - 0.5 l per eye.

Preparation:

Vegetables are chopped, carrots are grated on a coarse grater. Oil is poured into the cauldron, heated, carrots, onions, peppers and tomatoes are added to it sequentially. Boil for 20 minutes over low heat. Next, make a well in the middle of the salad and add the washed rice, without stirring, simmer for 20 minutes, add salt and sugar, stir and simmer until done for 50 minutes. Place into jars.

Zucchini with rice for the winter is another interesting find in preparing a traditional nutritious winter preparation. This salad can be prepared in late autumn, when peppers have already become more expensive and zucchini is in abundance. This appetizer tastes just as good as the original one, but is more inexpensive to prepare.

Ingredients:

zucchini - 3 kg;
tomatoes - 3 kg;
onions - 0.5 kg;
carrots - 1 kg;
garlic - 1 head;
bell pepper - 2-3 pcs.;
rice - 0.5 kg;
sugar - 4 tbsp;
salt to taste;
vegetable oil - 0.5 l;
spices.

Preparation:

Chop vegetables as desired, grate carrots, squeeze or finely chop garlic. Tomatoes are crushed into a paste with a blender or meat grinder, garlic is added to them, brought to a boil, then butter, sugar and salt. The tomato is brought to a boil and boiled for 5 minutes. Add vegetables and cook for another 20 minutes. Boil the rice until half cooked and add to the vegetable mixture, simmer the appetizer over low heat for another 40 minutes, at the end you can add spices. The vegetable mixture is poured into sterile jars.

Ingredients:

tomatoes - 2.5 kg;
blue eggplants - 1.5 kg;
bell pepper - 1 kg;
onions - 0.75 kg;
carrots - 0.75 kg;
rice - 200 g;
vinegar 9% table - 100 g;
sugar - 5 tbsp;
salt - 2 tbsp;
vegetable oil - 300 g;
spices as desired.

Preparation:

Eggplants are cut into cubes or rings and fried until half cooked in sunflower oil. Peppers and carrots are chopped and stewed in sunflower oil for 20 minutes, a tomato is made from a tomato using a meat grinder or blender and added to the vegetables. Sugar and salt are added to the mixture, followed by washed rice. The vegetable mixture with rice is stewed for 20-30 minutes, at the end you need to add eggplants, pour in vinegar and add spices as desired. Boil everything together for 5-10 minutes and pour into sterile jars.

This appetizer combines the benefits of a zucchini and pepper salad recipe. Many housewives love this recipe more than others.

Ingredients:

tomatoes - 2.5 kg;
zucchini - 1 kg;
bell pepper - 1 kg;
onions - 0.5 kg;
carrots - 1 kg;
rice - 300 g;
vinegar 9% table - to taste up to 250 g;
sugar - 4 tbsp;
salt - 3 tbsp;
vegetable oil - 350 g;
spices: black pepper - 10 pcs., cloves - 10 pcs., allspice - 10 pcs., bay leaf - 5 pcs.

Preparation:

You need to prepare the vegetables: carrots are grated, zucchini is cut into cubes, onions - into half rings or cubes, peppers - into cubes or slices, tomatoes are cut into slices. All ingredients are mixed except vinegar and simmered over low heat in vegetable oil for 1 hour. The rice is washed and added to the vegetables, stewed together for 30 minutes, and at the end, spices and vinegar are added for 10 minutes. The mixture is poured into jars.

This salad is made based on cabbage with the addition of other vegetables. The appetizer tastes a little different, but goes great with meat and strong drinks at the holiday table.

Ingredients:

tomatoes - 2.5 kg;
white cabbage - 2.5 kg;
leek - 1 kg;
carrots - 1 kg;
bell pepper - 1 kg;
sugar - 200 g;
salt - 4 tbsp;
vegetable oil - 0.5 kg;
water - 0.5 l;
rice - 18 tbsp. with a slide;

Preparation:

Vegetables are cut into pieces, leeks into rings, carrots are grated on a coarse grater. The rice is washed and poured with boiling water for 5 minutes. Vegetables are mixed with rice, sugar and salt and placed on low heat, add oil and water to the container. The mixture is simmered for 50 minutes and poured into jars.

Pearl barley is a worthy substitute for rice; if you decide to prepare very healthy breakfasts and lunches in the summer, feel free to choose this recipe. Barley helps replenish vitality; it should be added to the menu for weakened children and older people, as it is a natural energy booster.

Ingredients:

carrots - 1 kg;
sweet pepper - 1 kg;
onions - 1 kg;
pearl barley - 1 tbsp;
water - 500 ml;
vegetable oil - 500 ml;
salt - 2 tbsp;
sugar - 100 g;
table vinegar - 50 ml.

Preparation:

Vegetables are chopped, carrots are grated. Pour water and oil into the pan, bring to a boil, add carrots to the mixture and boil for 10 minutes, then pepper and boil for 10 minutes, and onions and boil for 10 minutes. Pearl barley is boiled until half cooked. The boiled cereal is added to the stewed vegetables, along with sugar, salt and vinegar and cooked for 10 minutes. Poured into jars.

Kapiznyak is a complete second course, lean pilaf, which can be prepared in advance as a snack. Sauerkraut is an alternative to many vegetables; the dish turns out very tasty and satisfying. To prepare it in the winter, all you need to do is add fried smoked meats or large pieces of meat to the Lenten appetizer and the dish is ready for Christmas.

Ingredients:

rice - 150 g;
sauerkraut - 700 g;
carrots - 400 g;
onion - 400 g;
prunes - 200 g;
tomatoes - 500 g;
boiled potatoes - 2 pcs.;
salt, sugar to taste;
ground black pepper and hop-suneli mixture to taste, bay leaf;
garlic - ½ large head;
vegetable oil.

Preparation:

Grate the carrots, chop the onion and simmer in vegetable oil. Add cabbage and chopped tomatoes and prunes to the mixture and bring to a boil. Then add cooked rice, spices, sugar and salt and garlic. Simmer over low heat for 40-50 minutes. Place into sterilized jars.

This recipe is suitable for those times when you want to try a new recipe, but make a small portion.

Ingredients:

rice - 0.5 tbsp.;
medium tomatoes - 6 pcs.;
small bell pepper - 6 pcs.;
medium carrots - 3 pcs;
small onion - 3 pcs;
garlic - 3 cloves;
sugar - 1 tbsp;
salt - 0.5 tbsp;
spices (bay leaf, cloves and black pepper).

Preparation:

Tomatoes, onions and peppers are finely chopped, carrots are grated. Pour oil into a saucepan or cauldron and add onion, simmer for several minutes with the addition of 1 tbsp. Sahara. Then the carrots are added, the mixture is simmered under the lid for 5-7 minutes. At the next stage, put pepper in the pan, which is stewed for 10-15 minutes with vegetables, and then tomatoes with 0.5 tbsp. salt for 5 minutes. At this stage you need to add bay leaf, 3-4 cloves, and ground pepper. Add rice to the vegetable mixture and mix. Rice with vegetables is stewed for 20 minutes, then transferred to sterilized jars.

This recipe is prepared as an alternative to the classic salad with rice, which is known as “Tourist’s Breakfast”. Adding beans allows you to saturate the dish with vegetable protein, making it a complete food product, rich in vitamins, microelements and protein.

Ingredients:

tomatoes - 3 kg;
bell pepper - 1 kg;
onion - 1 kg;
carrots - 0.8 kg;
rice - 1 tbsp.;
beans - 200 g;
garlic - 1 head;
sugar - 1 tbsp.;
salt - 3 tbsp;
vegetable oil - 0.5 l.

Preparation:

Grate the carrots, chop the vegetables, and make thick tomato juice from the tomatoes. Pour the tomato paste into a Kazan or large saucepan, bring it to a boil, add salt, sugar and ½ butter, boiling for 15-20 minutes. Pre-fried vegetables and fresh garlic, crushed or chopped, are added to the tomato, and the vegetable mixture is stewed for 1 hour. Rice and beans are pre-soaked for 1 hour in water in separate containers and boiled until half cooked, added to vegetables 10 minutes before the end of cooking. While hot, the salad is placed in jars.

In winter, to cook roast in pots or in a frying pan, just fry the meat and ribs, add smoked meats if desired, and pour the finished appetizer with rice and beans. You will be guaranteed to delight your guests.

The proposed recipes for snacks with rice for the winter will help you choose your favorite recipe for all occasions or prepare a specific chosen dish for the occasion. The review contains the best recipes that will satisfy and decorate the winter table during celebrations and during an ordinary family meal.