Universal preparation for the winter: salad with rice and tomatoes. Rice snack for the winter

01.10.2019 Buffet table

True keepers of the hearth and kitchen will always take care of the preparations for the winter. This is the most troublesome time for housewives, because I want to close vegetables for potatoes on the festive table, and something sweet or completely original. You can also roll up salads, for example, with rice and vegetables.

How to make a salad with rice

Such blanks are extremely popular, because you just need to open them, put them on a plate - another element of a festive dinner is ready. It is very easy to close rice salads for the winter - you need to choose one of the popular recipes and follow all instructions. You can add any ingredients: beans, tomatoes, peppers, eggplants, cabbage and much more. But before preparing rice salad for the winter, you need to choose the right white grain and boil it.

What rice for salad

This question worries all housewives who are going to make preparations for the winter. If it is of the wrong shape and variety, then the dish may not work. For any canned snacks, it is better to take long-grain rice (brown rice can be used), as well as basmati, jasmine - the cereal will remain crumbly, whole and elastic. These varieties are notable for their indigestibility, therefore, standing at the store shelves, you need to choose them specifically. When the hostess has figured out the correct choice of the main ingredient, you can start cooking it.

How to cook rice for salad

Before starting cooking, the cereals must be sorted out, removed foreign inclusions, rinsed thoroughly under warm running water (until it clears up). The next move is to put the grains in a colander and let the moisture completely go away. Then you need to place the cereal in a saucepan and mix with clean liquid in the ratio of one glass of rice and two glasses of water. After that, you need to put the container on maximum heat, close the lid, bring to a boil. The last step is to cook for 15-20 minutes on the lowest heat until tender.

Rice salad for the winter - recipes

Nowadays, you can find many interesting recipes with photos of winter salad with rice and other ingredients that any housewife can take on board. The workpiece will turn out to be extremely tasty if you follow all the instructions described. It will not be a shame to treat guests at a dinner party with such a dish, or simply to feed your family. Choose a recipe for winter rice to your liking and start cooking.

Tourist breakfast

Time: 90 min.
Purpose: breakfast.
Kitchen: home.

This dish is considered a folk dish, so there is nothing strange that it has many cooking options. The most popular is the classic recipe with a standard vegetable set: tomatoes, carrots, peppers, onions. It is easier to roll up a tourist's breakfast for the winter, and it is a pleasure to feast on it not only at home, but also while traveling.

Ingredients:

rice groats - 200 g;
carrots - 3-4 pcs.;
pepper (bulgarian) - 5 pcs.;
onions (onions) - 3 pcs.;
tomatoes - 0.5 kg;
vinegar - 2 tbsp. l .;
salt - 20 g;
sugar - 40 g;
oil (vegetable) - 1 cup (200 g).

Cooking method:

Rinse, sort the rice beforehand.
Wash all the vegetables, cut the tomatoes and peppers into cubes, the onions into rings, grate the carrots (coarse).
Take a small saucepan, pour in the oils and simmer the onions for 9-10 minutes.
Add carrots, simmer for another 10 minutes.
Stir in the tomatoes and simmer for 5 minutes, then add the washed rice, stir over medium heat for 10 minutes.
The next move is bell pepper, simmer for another 8 minutes.
Add sugar, salt, cover, simmer for about half an hour until the rice is fully cooked.
Put the salad in sterilized jars, roll up.

With beans

Time: 30 min.
Servings Per Container: 6 Persons.
Calorie content: 105 kcal.
Purpose: dinner.
Cuisine: Russian.

Canned rice salad with beans will turn out incredibly tasty, which can be added to meat as a side dish during an evening family meal. This combination of grains and legumes will work well as a standalone meal. It is prepared extremely quickly and easily, and you don't need a lot of ingredients. If you do everything according to the instructions, you will get a delicious, beautiful-looking blank for the winter, as in the photo of culinary magazines.

Ingredients:

beans (white) - 250 g;
long grain rice - 250 g;
carrots - 0.5 kg;
onions - 4 pcs.;
pepper (bitter) - a quarter of a pod;
sugar - 50 g;
salt - 2 tbsp. l .;
garlic - 2 cloves;
oil (vegetable) - 70 g.

Cooking method:

Wash the carrots, peel, and grate on a medium grater.
Cut the onion as desired (into cubes, half rings).
Pre-soak rice and beans for one hour, and then boil until tender in different pots.
Chop the garlic.
In a hot saucepan with the addition of oil, fry the carrots and onions.
After 15 minutes, add hot pepper, garlic.
Simmer for about 25 minutes and add rice and beans at the end.
Cook for another 10 minutes, spread the stew into sterilized jars.

With cabbage for the winter

Time: 45 min.
Calorie content: 100 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Complexity of preparation: medium.

Another canning ingredient that pairs well with rice is cauliflower. Preparing such a blank for the winter will not be difficult even for a novice housewife, and the appetizer will look like in a bright glossy photo. One canned jar is enough for a delicious dinner for two. The recipe for a salad for the winter cabbage with rice suggests that it is better to boil the cereal in advance, since it will not have time to reach the desired condition at the time of stewing with vegetables.

Ingredients:

cauliflower - 0.5 kg;
basmati rice - 200 g;
tomato - 3-4 pcs.;
garlic - a couple of cloves;
carrots - 3 pcs.;
sugar - 2 tablespoons;
oil (vegetable) - 50 ml;
greens / salt to taste.

Cooking method:

Disassemble the cauliflower into inflorescences, rinse thoroughly.
Blanch it for 5 minutes. (treat with boiling water).
Chop the garlic with the tomatoes with a blender or mince it.
Boil the washed rice, slightly undercooking, so that it is slightly hard.
Grate the carrots, preferably large.
Finely chop the greens (dill, parsley).
Combine all ingredients in a small saucepan, add oil, bring to a boil and cook for half an hour.
Pour the contents into pre-processed jars, roll up.

With vegetables for the winter

Time: 60 minutes.
Servings Per Container: 4 Persons.
Calorie content of the dish: 140 kcal.
Purpose: dinner.
Cuisine: Russian-Japanese.
Complexity of preparation: easy.

You can diversify the preparation of the preparation for the winter by using soy sauce as one of the ingredients. This makes a delicious Japanese-style rice salad with vegetables. Having served such a dish on the table to guests, you can know for sure that they will be extremely surprised, but they eat the appetizer with pleasure. A full-fledged vegetable dish will become if you add chicken pieces to it (you need to fry it in breading).

Ingredients:

long grain rice - 100 g;
chicken eggs - 3 pcs.;
tomato - 4 pcs.;
cucumber - 1 pc.;
soy sauce - 25 ml.;
lemon juice - to taste;
greens / pepper / salt - by eye.

Cooking method:

Wash tomatoes, blanch, peel, cut into cubes.
Boil the rice, discard in a colander, let the water drain completely.
Peel the cucumbers, cut into cubes.
Boil the eggs, chop as small as possible.
Simmer vegetables in a pan for 10 minutes, add rice and leave covered for another 20 minutes, lightly dripping with soy sauce.
At the end, add chopped greens, sprinkle with lemon juice, salt and pepper.
Roll the dish into jars after sterilizing them.

With zucchini for the winter

Time: 40 minutes.
Servings Per Container: 4 Persons.
Calorie content: 120 kcal.
Purpose: breakfast.
Kitchen: children's.
Complexity of preparation: easy.

Canned rice preparation for the winter will turn out incredibly pleasant to the taste if you close it with zucchini. This vegetable is famous for its versatility in terms of cooking - you can make both hot and cold dishes. As a result, you will get a hearty rice salad with zucchini, which you will not be ashamed to put on a festive New Year's table. Cooking such a dish is not at all difficult, especially since the simplest known sausages are used as one of the components in the recipe - children will definitely like it.

Ingredients:

zucchini - 250 g;
cheese - 100 g;
onion - 1 pc .;
rice groats - 200 g;
sausages - 3-4 pcs.;
water - 0.5 l;
salt / paprika / black pepper - to taste.

Cooking method:

Peel the sausages, chop finely.
Chop the onion, lightly fry in oil.
Add sausages, fry for 2-3 minutes.
Salt, pepper, season with paprika.
Cut the courgettes into cubes, send them to the pan to simmer for 10 minutes.
Then add rice, simmer for another 10 minutes.
Roll up in sterilized jars, turn over, let cool, place in a cool place.

With green tomatoes for the winter

Time: 60 minutes.
Servings Per Container: 6 Persons.
Calorie content: 145 kcal.
Purpose: dinner.
Cuisine: Georgian.
Complexity of preparation: medium.

Remembering the basics of conservation, any housewife will definitely think about green tomatoes. These salty vegetables are always present on the menu of holiday tables, but many do not know that tomatoes can be closed in the form of a rice salad. The dish can be served with meat as a side dish or used as an independent snack. The recipe for green tomato salad with rice for the winter is often found in Georgian cuisine, and differs from the domestic seaming in an abundant amount of spices.

Ingredients:

tomatoes (green) - 2 kg.;
carrots - 1 kg.;
onion - 4 pcs.;
rice groats - 250 g;
salt - 70 g;
sugar - 200 g;
Georgian spices (saffron, Svan salt, utskho-suneli) - by eye;
sunflower oil - 250 g.

Cooking method:

Wash the tomatoes, cut them into four slices.
Put tomatoes in a cooking container, pour with oil, cook until juice appears.
Add washed rice, cook for 15 minutes.
Grate the carrots and chop the onion.
Add vegetables, sugar, spices, salt.
Cook until tender (about 20 minutes).
Boil the jars, put the salad in them, roll up.

With tomatoes

Time: 50 minutes.
Servings Per Container: 4 Persons.
Calorie content: 130 kcal.
Purpose: lunch, dinner.
Cuisine: folk, Russian.
Complexity of preparation: medium.

You can roll up rice salads for the winter not only with green tomatoes, but also with ordinary tomatoes. At first glance, the appetizer is simple, but how delicious it is. The dish can save the hostess in a situation where friends like to come to visit without warning. You can eat the appetizer both cold and warm. The recipe is extremely simple.

Ingredients:

tomatoes - 2 kg;
onions (onions) - 3 pcs.;
rice groats - 400 g;
pepper (sweet) - 1 kg;
granulated sugar - 150 g;
carrots - 1 pc.;
oil (any plant) - 300 g;
salt / peppercorns to taste.

Cooking method:

Rinse the rice, boil until tender.
Remove seeds from pepper, cut into strips.
Peel the carrots, grate on a coarse grater.
Cut the onion into half rings.
Wash the tomatoes, cut into cubes or small pieces at random.
Simmer all vegetables for 20 minutes in a deep saucepan.
Add rice and butter, stir, simmer for 15 minutes.
Then add sugar, salt, stir, let it brew on the burner for another 5-6 minutes.
Put in sterilized jars, roll up.

With carrots for the winter

Time: 30 minutes.
Servings Per Container: 2 Persons.
Calorie content of the dish: 90 kcal.
Purpose: breakfast, lunch, dinner.
Kitchen: home.
Complexity of preparation: easy.

One of the main elements of any dish is carrots. Popular vegetables and rice can be used to make an appetizer suitable for a small family. You can open the jar on any winter evening and serve it with meat as a side dish - it will be very tasty. Seaming is being prepared quickly, simply, and it will take no more than an hour. This dish is the best solution when you don't want to waste time standing at the stove.

Ingredients:

carrots (large) - 2 pcs.;
onion (rep.) - 1 pc.;
zucchini - 1 large;
rice groats - 100 g;
garlic - 2 cloves;
vinegar - 20 ml;
rast. oil - 100 g;
salt to taste;
granulated sugar - 80 g.

Cooking method:

Wash the zucchini, peel from seeds and skin, cut into pieces.
Chop the onion and grate the carrots (medium grater).
Rinse the rice.
Put the vegetables in a saucepan, add oil, chopped garlic, sugar, vinegar, salt - cook for half an hour.
Add rice and simmer for 15-20 minutes.
Pour into jars, roll up.

With eggplant for the winter

Time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content: 110 kcal.
Purpose: dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Another component that can often be found in vegetable salads is eggplant, or blue among the common people. They taste good and are great for canning. Rice salad with eggplant for the winter is a great snack that you can treat to friends who suddenly come into the house. In order for a simple dish to turn out right, you need to follow all the instructions in the recipe.

Ingredients:

eggplant - 1 kg;
carrots, onions - 200 g each;
rice groats - 1 glass;
sunflower oil - a third of a glass;
sugar - 2 tbsp. l .;
salt / pepper to taste.

Cooking method:

Wash all the vegetables, peel, cut (onion - finely, eggplant - into cubes, grate carrots).
The best solution is to chop all vegetables in a blender with a medium attachment.
Cook the rice groats.
Mix all the ingredients in a separate saucepan, set to simmer for 15-20 minutes, salt and pepper, add oil.
Pour the dish into the jars, roll up.

Delicious rice salad for the winter - cooking secrets

Here are some tips from professional chefs on how to make a delicious rice salad:

Add carrots or tomatoes to any salad with rice for the winter, because they not only taste good, but also have a beautiful shade.
Onions, which are often found in blanks, can be quickly peeled by dipping the head in boiling water (for a couple of minutes), and then into cold water.
Any rice is suitable for rolling, but it is more useful and tasty - brown, it is better to use it.
Professional chefs advise using homemade vegetables grown in the garden for home preparations (if possible) - the hostess will be sure of their naturalness.

Video: winter salad with rice

Among the various preparations, canned salads are especially popular. The winter rice salad with various additives is a great appetizer that will become a complete meal for the whole family. We will find out how to cook it in this review.
Recipe content:

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.

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 it is 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.

This salad with rice and zucchini will become an indispensable snack on winter days for the whole family. The appetizer 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.

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. Cook 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.

A rice snack for the winter is like a salvation for someone who desperately wants to eat, and there is absolutely no time to cook hearty dishes.

Such a homemade winter preparation will be able to satisfy a variety of taste preferences: for a vegetarian, a meosed or a fish lover, there are corresponding recipes for making canned rice for the winter.

What is so special about rice and why exactly this grain is effectively combined with almost all products? This article will offer not only step-by-step instructions on how to cook a particular rice dish, but also share invaluable recommendations from chefs and herbalists.

How to make a rice snack for the winter - 15 varieties

Such a serious and voluminous name hides an easy-to-prepare, but certainly delicious salad of rice and baked eggplant.

To prepare 5 liters of home preservation according to this recipe, you need:

Rice and sunflower oil - 1 cup each
Tomatoes - 2.5 kg
Eggplant - 1.5 kg
Sweet pepper - 1 kg
Onions and carrots - 0.75 kg each
Salt - 2 tablespoons
Sugar - 5 tablespoons
Vinegar - 100 ml

How to cook:

Wash the eggplants, peel, cut into cubes and bake in the oven on a baking sheet with 2-3 tbsp. olives (at t = 200С) until tender.
Make juice with pulp from the tomato.
Cut vegetables beautifully and boil in a saucepan with tomato, sugar, salt for 20 minutes.
Add rice and cook until rice is done.
Add eggplant and vinegar, simmer for another 5 minutes.
Arrange in sterilized jars, roll up and put into the cellar when cool.

This recipe is similar to the previous one, but it does not include eggplant.

For 4.5 liters of canned food you will need:

Rice - 1.5 kg
Tomatoes - 3 kg
Onions, bell peppers, carrots - to taste no more than 2 kg of total weight
Sunflower oil - 1.5 cups
Vinegar - 1 tablespoon
Salt, sugar, spices - to taste

How to cook:

Add chopped vegetables to the calcined oil in a saucepan in this order: onion-fry-carrots-brown-sweet pepper. Then pour in twisted tomatoes (or chopped), salt, sugar, spices. Simmer for 10 minutes and add rice. Simmer for up to 40 minutes, stirring constantly.

Make sure that there is always liquid in the salad. And if it has evaporated, then it can be diluted with water.

A few minutes before the end of the cooking process, add vinegar and while still hot, put the salad in prepared jars, cork and leave to cool slowly in the room.

The set of ingredients for this salad is standard, as for any other salad with rice and vegetables. But, the ratio in quantity is slightly different, and the cooking process itself is quite interesting and simple.

What you need for 6 liters of salad:

Rice - 1 tbsp.
Onions, carrots, sweet peppers, tomatoes - 1 kg each
Sunflower oil - 400 ml
Vinegar - 0.5 tbsp. (nine%)
Sugar - 1 tbsp.
Salt - 1.5 tablespoons

How to cook:

Prepare the marinade: mix vinegar, oil, salt, sugar in a saucepan and boil for a couple of minutes. Add carrots to this marinade (simmer for 10 minutes), then onions (simmer for 10 minutes), pepper (simmer for 10 minutes). At the end - pour in tomato juice or tomatoes cut into pieces and simmer for 10 minutes. Add rice cooked until half cooked and simmer this mixture for 35-40 minutes.

Arrange in prepared jars and roll up.

The secrets of making this salad can be viewed in the video:

The products for the preparation of this salad are the same as in the recipes above, but their ratio is completely different, and therefore the Leto salad becomes especially tasty and aromatic.

For 5 liters of canned food you need:

Rice - 2 tbsp.
Tomatoes - 3 kg
Sunflower oil - 0.5 l
Sugar - 1 tbsp
Salt - 1 tablespoon

How to cook:

The secret of a delicious salad is that we must fry all prepared and chopped vegetables separately.

Add the already fried onions to the boiling tomato-stir-carrots-stir-sweet pepper-stir. Rice, raw, along with sugar, salt, spices, are thrown into the tomato last. Mix thoroughly and cook for 1 hour. Put the hot salad in jars, roll it up and leave it upside down until it cools completely.

This is a particularly delicious and original recipe.

What do you need:

Cabbage - 1 head of cabbage
Carrots, onions, bell peppers - 0.3 grams each
Rice - 1 glass
Sunflower oil - 100 grams
Salt - 1 tablespoon
Sugar - 3 tablespoons
Vinegar - 2 tablespoons
Water - 0.5 l
spices to taste

How to cook:

Boil the marinade: mix salt, sugar, vinegar and water and boil for 2-3 minutes.
Blanch the cabbage in boiling water for 2-3 minutes. Disassemble into separate leaves.
Finely chop the carrots, onions, bell peppers and fry them separately in oil.
Boil the rice until tender. Mix with toasted vegetables.
Put 1-2 tablespoons of filling on cabbage leaves, roll up with an envelope.
Put spices at the bottom of the jar (sulfur peas, hot peppers, bay leaves, etc.). Then we put the prepared cabbage rolls and fill with marinade.
It is imperative to sterilize canned food: liter jars for 25-30 minutes. Roll up and cool.

Video tips here:

The classic recipe for canned cabbage rolls with rice and vegetables. We use tomato filling as a marinade.

What do you need:

Rice - 1 glass
Vegetables (onions, carrots, sweet peppers) - 300 grams each
Tomato (or tomatoes) - 1 kg
Salt - 2 tablespoons
Sugar - 5 tablespoons
Vinegar - 2 tablespoons
Frying oil - 3-4 tablespoons

How to cook:

Mix salt, sugar, vinegar, tomato and prepare tomato marinade.
Cook and cool the rice.
Prepare the cabbage leaves.
Cook the vegetables separately and mix all the filling ingredients with the rice.
Fill the cabbage leaves, roll them up in an envelope, put them in jars and pour over the marinade. Sterilize 1 liter jars - 40 minutes each.

This salad is simply an irreplaceable addition to your main course. And it looks festive on the table, and everyone likes the taste!

Ingredients for a pound of rice:

Zucchini and tomatoes - 3 kg each
Carrots, bell peppers, onions, herbs, salt, spices - to taste, but not more than 2 kg
Garlic (required!) - 1 head
Sunflower oil - 150 grams
Sugar - 4 tablespoons

How to cook:

This is a salad in which vegetables are not fried.

Clean and cut all components.

Cook rice until half cooked, drain, rinse.

Make juice from tomatoes, add vegetable oil, garlic, sugar, salt, spices to it and boil for a couple of minutes.

Pour chopped vegetables into the tomato, cook for 20 minutes. Then add rice and cook for another 45 minutes, stirring occasionally. At the end, you can add herbs and other spices. Hot salad is laid out in jars and immediately sealed.

One of the options for such a salad, see here:

Perfect for those who are on a diet, because very few calories!

Ingredients for a glass of rice:

Tomatoes - 2.5 kg
Cabbage, onions, sweet peppers, carrots - 0.5 kg each
Vegetable oil and sugar - 1 glass each
Salt - 2 tablespoons
vinegar (preferably apple cider) - 100 ml

How to cook:

Cut the vegetables beautifully, cook the rice until half cooked, make juice with pulp from the tomato.

Pour oil, sugar, salt, spices into a wide saucepan, add vegetables there and simmer for 30 minutes. Then add rice - simmer for another 15 minutes. 5 minutes before ready to pour in vinegar, arrange in jars and roll up.

A very beautiful and doubly healthy salad.

What is necessary:

Rice and beans - 200 grams each
Tomatoes - 3 kg
Onions, carrots, sweet peppers - 1 kg each
Garlic - 1 head
Hot pepper - 1 piece
Sugar - 1 glass
Salt - 3 tablespoons
Oil - 0.5 l

How to cook:

Boil cereals pre-soaked in water for 2-4 hours until half cooked.

Fry chopped vegetables in oil, add tomato and simmer for 1 minute. Add beans first - simmer for 10 minutes, then rice - simmer for 15 minutes. Arrange in banks and roll up.

The special beauty of this salad is that it is prepared without vinegar!

Natural acids in apple and zucchini will be able to fully notice acetic acid.

What do you need:

Rice - 0.250 kg
Zucchini - 2 kg
Sour apples - 0.5 kg
Vegetable oil and tomato paste - 150 grams each
Water and sugar - 1 glass each
Salt - 3 tablespoons
Grated garlic - 0.5 cups
Bay leaves, cloves, peppercorns - to taste

How to cook:

Cook rice until half cooked, rinse well.

Cut vegetables and fruits.

Put everything in a saucepan, pour over tomato paste and cook for 20 minutes. Then add garlic and spices - and cook for another 10 minutes.

Put the salad hot in prepared sterilized jars and roll up.

This vegetable delicacy looks great on the holiday table! Mushrooms will add a sophisticated aroma of the forest, and tomato will make the dish truly homemade.

What do you need:

Rice - 0.25 kg
Fresh mushrooms - 0.5 kg
Sweet peppers and tomatoes - 1 kg each
Vegetable oil - 0.5 cups
Spices, salt - to taste

How to cook:

Fry rice with mushrooms in oil.

You can add shredded carrots, but the vegetables should be stewed longer.

Chop the onion and grind the tomatoes.

Combine rice and mushrooms with a tomato-onion mixture (take half of the tomatoes), spices, salt and, if necessary, dilute with water to a liquid state. Simmer until tender.

Prepare the peppers: cut the stalk, peel the seeds.

Stuff the peppers with the prepared filling, fold over the jars and pour over the second half of the tomato juice.

Sterilize for 1 hour, roll up and wrap until the cans cool completely.

For an example of preparing such a salad, see here:

A unique combination of rice, mushrooms and aromatic vegetables with herbs!

What do you need:

Rice - 0.25 kg
Mushrooms - 0.5 kg
Sweet pepper, tomatoes, onions - 0.5 kg each
Vinegar - 0.5 tsp each. per liter jar
For 2 liters of water:
Salt - 2 tablespoons
Sugar - 6 tablespoons
Spices (peppercorns, bay leaves, cloves) and herbs - to taste

How to cook:

Wash the pepper and cut beautifully into medium-sized strips.

Cut the tomatoes into slices, chop the onion.

Cook rice until tender, rinse.

Fry the mushrooms in oil until tender.

Prepare brine: mix sugar, salt, spices, water and boil for 5 minutes.

Put 2 leaves of lavrushka and 5-6 peppercorns at the bottom of the jar.

Sterilize liter cans for 15 minutes and roll up.

It will help out great when there is no time and desire to cook a hearty dinner. Just get it out and warm it up!

Any cereal can be used instead of rice.

What do you need:

Meat - 2 kg
Rice - 1 kg
Onions - 0.3 kg
Spices, salt, water

How to cook:

Cook the meat separately until tender.

Cook rice until half cooked, rinse.

Fold the meat in pieces into a large container, then rice, onions, spices. Pour all this with broth with water (3 cm above the rice level) and cook for 1.5 hours over medium heat. You need to stir, remove the foam all the time.

Put the hot salad in jars and roll up.

In this recipe, you do not need to pre-cook vegetables and meat. And you don't need to sterilize jars with such a salad either!

Ingredients per liter jar:

Meat - 300 grams
Rice - 0.5 cups
Salt - 0.5 tsp
Vegetable oil - 2 tablespoons

How to cook:

Put spices in a sterilized jar on the bottom (black peppercorns, laurel leaves, etc.). Top - meat in pieces (a third of the can). Pour the washed rice over the top of the meat and pour water over 2/3 of the jar. Add oil and salt. Cover with seaming lids without rubber bands and place in a cold oven. When it boils, reduce the gas to 150C and cook until tender (1.5 hours). Roll up and put in the cold when it cools down.

As a variety of such canned meat with rice, you can use various types of meat (beef, pork, chicken, etc.). Each type will produce a unique and original salad!

The recipe is similar in technology to "Rice with meat" prepared according to option No. 2. But, instead of meat of various sorts, we take fish, too, of various types.

What do you need:

Rice - 0.5 kg
Fish - 300 grams
Salt - 0.5 tsp
Sunflower oil - 2 tablespoons

How to cook:

Put spices (bay leaf, black peppercorns, allspice peas, cloves) on the bottom of the calcined jar. Then fold the fish cut into pieces exactly on a third of the jar. Pour rice on top, fill the container 2/3 parts with water, pour 2-3 tablespoons of vegetable oil, salt. Close the filled jar with foil or a tin lid without the inner rubber circle and place in a cold oven. As the oven heats up, watch when the canned food boils. Now you need to reduce the heat and cook for 40 minutes. At the end of this time, take out the can and roll it up.

Output; There are plenty of recipes for canning food for the winter with the obligatory ingredient rice. They are found in the countries of the world, many are considered traditional in our country. A little imagination and attention - and any combination of vegetables, cereals, herbs, spices, meat and rice will turn into a unique culinary masterpiece! Good luck and bon appetit!

Ingredients

To prepare a vegetable salad with rice for the winter, you will need:

fresh tomatoes - 0.5 kg;

onions - 0.5 kg;

carrots - 400 g;

sweet bell pepper - 0.5 kg;

rice (cereal) - 100 g;

rock salt - 1 tbsp. l. (no slide);

sugar - 100 g;

refined vegetable oil - 100 g;

vinegar 9% - 1-1.5 tbsp. l.

Cooking steps

Rinse the rice, cover with cold water (1: 2) and boil for 5-7 minutes. Rinse the rice with cold water.

Put diced fresh tomatoes in a multicooker bowl (or in a saucepan).

Add sweet bell peppers and onions, cut into small cubes, here.

Grate the carrots on a coarse grater and add to the bowl (or saucepan) along with the prepared rice.

Then add salt and sugar, pour in vegetable oil.

Stir the salad. If you cook vegetable salad with rice in a slow cooker, set the "Stew" program for 1 hour. Cook until the end of the program with the lid closed. If in a saucepan, simmer the salad over low heat under a covered lid for 45-50 minutes from the moment of boiling. In the process of cooking (both in a slow cooker and in a saucepan), gently mix the salad several times. 10 minutes before ready to pour in vinegar.

Arrange the salad in sterilized jars, roll up with boiled lids.

Turn the jars with the most delicious vegetable salad with rice, cooked for the winter, and wrap them until they cool completely. This blank is perfectly stored at room temperature in a dark place.

Enjoy your meal!

Canning for the winter has long gained popularity among our housewives, because it allows you to significantly diversify the winter diet with fruits, vegetables and other goodies. However, unlike everyday dishes, there are some tricks in their preparation, as well as special recipes, from which it is undesirable to deviate. However, each housewife has her own way of cooking and delicious salads in the "piggy bank".

One of these dishes is a dish with rice cooked with vegetables. To create this food for the winter, there are various recipes - classic and original, and they all find their admirers. Indulge your loved ones with one of them.

Classical

Classic salad recipes involve cooking with a standard set of vegetables (tomatoes, peppers and onions) and rice with the addition of canning onions. Juicy and bright ingredients of the dish will add taste and originality, and rice - satiety. This dish can be used as an addition to soups or eaten as an independent side dish.

We need:

Ripe tomatoes - 4 kg;
Salt - 2 tablespoons;
Sugar - 200 grams;
Bulgarian colored pepper - 1 kg;
Onions - 1 kg;
Carrots - 1 kg;
Rice - 1 glass;
Sunflower oil - 300 ml;
Apple cider vinegar - 100 ml.

Preparation:

Wash the tomatoes well, scald with boiling water, then remove the skin. In this case, it can be easily removed. After that, grind the tomatoes with a blender or through a meat grinder;
We wash the carrots, remove the skin with a vegetable peeler, then chop on a fine grater;
Wash the pepper well, cut and clean the seeds and core. Then we cut into cubes;
Peel the onion, cut into medium cubes;
Fill the rice with water. Let it brew for 60 minutes;
We heat the cauldron or "duckling", add sunflower oil, then fry the peppers, onions, carrots. Do not forget to stir, otherwise, when burning, the salad with rice will acquire a tasteless bitterness. Add 1/3 cup of water and simmer for 20 minutes;
Then pour the tomato mince there, again simmer for the same number of minutes. Don't forget sugar and salt. The latter, by the way, you can put not 200 grams, but less, at your request;
Now it's the turn of the rice, add it to the vegetables. Soaked cereals will cook faster, so 25 minutes will be enough;
10 minutes before turning off, pour in apple cider vinegar (6%), mix;
The salad with rice for the winter is already ready, we put it on the processed jars, then we roll up the lids. Afterwards, it is advisable to send "to rest" in a warm blanket, after having turned the containers "upside down" so as not to swell.

The output of salads with rice is about 4.5 liters.

With zucchini

Recipes for the winter rice dish are mostly vegetables, but the ingredients may vary. In this version of the salad, in addition to standard tomatoes and bell peppers, there are also ripe zucchini that add juiciness and satiety to the dish. Lovers of this vegetable will appreciate the recipes with its content. So, to make the preparation of this salad for the winter with rice, we need:

Multi-colored bell pepper - 1 kg;
Zucchini - 0.5 kg;
Sugar - 0.5 cups;
Rice - 1 glass;
Sunflower oil - 200 ml;
Tomatoes - 1 kg;
Vinegar (9%) - 50 grams;
Salt - 1 tablespoon;
Bay leaves - 5 pieces.

Preparation:

Rinse the pepper pods, dry them and cut them in half. Separate the stalk and remove the seed core. Then cut into small strips;
We wash the zucchini, clean the skin with a vegetable peeler, thanks to this, the waste will be small, and the shape of the vegetable will not be disturbed. If the fruit is very large, remove the seeds as well. Cut the pulp into medium slices;
We wash the tomatoes well and remove the skin from them. The easiest way to do this is to scald with boiling water for half a minute. Then cut the pulp into pieces or scroll through a meat grinder;
Boil rice until half cooked;
Pour oil into a large thick saucepan or "rooster", heat up and add all the vegetables. Simmer until half cooked. After about half an hour, add rice, pepper and lavrushka, as well as salt there. Reduce the intensity of the burner, close the lid and wait until the vegetables and rice are soft. Do not forget to stir periodically to avoid burning and rancidity in the salad;
Before the end of the heat treatment, add vinegar to the salad for the winter and mix;
Prepare cans and lids in advance - wash and sterilize well;
We lay out ready-made salads with rice for the winter in containers and roll up. We send it to cool under the blanket upside down.

At the exit, we get about 2.5 liters of the finished dish.

With cabbage and rice

This dish among the housewives has a different name, it is also called one of the options for lazy cabbage rolls. However, this is only a name, because to prepare these salads with rice for the winter, you will have to work a little and forget about laziness for a while. But in cold weather it will be possible at any time to get prepared salads and enjoy the rich taste and aroma of food.

So, to create a salad you will need:

Sweet red tomatoes - 5 kg;
Multi-colored Bulgarian pepper - 1 kg;
Onions - 1 kg;
Cabbage (winter variety) - 1 kg;
Sweet carrots - 1 kg;
Sunflower oil - 2 glasses;
Salt - 4 tablespoons;
Sugar - 2 cups;
Rice - 0.5 kg;
Apple cider vinegar (6%) 200 grams;
Bitter pepper - 1/2 pod.

Preparation:

Wash the tomatoes well, remove the skin after scalding. Then cut the pulp into cubes or scroll in a meat grinder;
My sweet pepper pods, cut and take out the seeds with a stalk, cut into thin strips;
For cabbage, it is better to use the lower part, the "bottom", there are thinner leaves and no veins, therefore it will look more aesthetically pleasing when cut and tastes more pleasant. We plan the cabbage into small thin stripes;
We wash the carrots well, get rid of the skin and three grated into thin straws (for example, on a grater for Korean carrots);
Peel and chop the onion into small pieces;
Rinse the hot pepper, remove the seeds (otherwise it will be too bitter and spicy), cut very finely;
Pour oil, tomatoes into a wide cauldron and simmer for 20 minutes;
We put the rest of the vegetables there. Stir and cook for another 40 minutes, while the intensity of the burner must be reduced to a weak state, and the pan must be closed with a lid;
Along the way, boil the rice in a saucepan until soft;
Add rice, salt, sugar, mix and simmer for another 10 minutes, also under the lid;
Then add vinegar to the salad for the winter, let it boil and remove from heat;
We lay out in sterilized jars, tighten the lid.

The output is approximately 8 liters of the finished product.

Tip: Some recipes with a similar composition do not involve the addition of hot pepper. Therefore, if you want winter salads to be less spicy, you can not add it at all.

With eggplant and rice

All winter salads with rice have similar recipes, with slightly different ingredients. This version of the dish will appeal to lovers of eggplants, or, as they are also called in the common people, "blue". Any kind of vegetables can be used for cooking, however, the more ripe they are, the better.

We need:

Eggplant - 3 kg;
Tomatoes - 4 kg;
Bulgarian pepper - 3 kg;
Onions - 2 kg;
Carrots 400 grams;
Whole garlic - 2 pieces;
Sunflower oil - 300 grams;
Salt - 100 grams;
Vinegar 9% - 150 grams;
Sugar - 150 grams;
Ground pepper - 0.5 tsp;
Bitter pepper - ¼ pod.

Preparation:

We wash the eggplants thoroughly, peel the skin with a vegetable peeler, remove large seeds. Cut the pulp into small slices;
Wash bell peppers, cut and remove the core with seeds, then cut into thin strips;
Winter salad recipes involve peeled tomatoes, so we rinse them, scald them, and remove the skins. Finely chop or scroll through a meat grinder until smooth;
Remove the husk from the onion, cut it in half lengthwise, then chop the halves in half rings;
Wash the carrots well, peel them off, grate them. Can be crumbled in a blender (but not to a puree state);
Peel the garlic into slices from the husk, squeeze through a press or three in a blender (you can use a meat grinder);
With hot pepper, we act in the same way as garlic, having previously cleared of seeds;
Pour oil into the cauldron, add all the vegetables: tomato, sweet and bitter peppers, onions, eggplants, carrots and garlic. Simmer everything over low heat for about 40 minutes, add salt, ground pepper and sugar. 5 minutes before turning off, pour in the vinegar and let it boil;
We pour ready-made salads for the winter with eggplant and rice into pre-sterilized jars and roll up the lids.
Then we send it to cool under the blanket, not forgetting to turn it upside down.

Winter salads at the exit according to this recipe are about 8 liters.

With beans and rice

Recipes for winter preparations with rice do not necessarily imply a combination only with vegetables, sometimes a combination with other cereals or legumes, for example, with beans, is possible. Such salads are notable for their satiety and original taste, which allows them to be used as an independent side dish.

We need:

Onions - 1 kg;
Red tomatoes - 3 kg;
Sweet pepper - 1 kg;
Carrots - 800 grams;
Rice - 200 grams;
Beans - 200 grams;
Garlic - 1 head;
Bitter pepper - ¼ pod;
Sugar - 200 grams;
Salt - 3 tablespoons;
Oil - 0.5 l.

Preparation

As usual - we start with a tomato. We wash and peel after scalding, then chop the pulp with a knife, blender or meat grinder;
Wash the carrots thoroughly, remove the skin and rub on a thin long grater;
We will free the onion from the husk and cut it as desired - into cubes or half rings;
We also wash the bell peppers, dry them and remove the tasteless seeds. Then cut into strips. We do the same with bitter, but it should be cut very finely;
Peel and grind the garlic;
Soak rice and beans for an hour, and then boil until tender (of course, separately);
We fry all our vegetables in a hot cauldron: tomatoes, onions, carrots, bell peppers. After 20 minutes, add hot pepper and garlic, as well as salt and sugar there. Simmer for about half an hour, at the end add the beans and rice, let it stew a little, then turn it off.
We lay out the salad for the winter with beans and rice in prepared jars and roll up the lids. We send it under a warm blanket to gradually cool down.

The output turns out to be about 5 liters of ready-made food.

Any salads from the above will be tastier if the recipes are slightly changed, namely: do not stew vegetables for eating, but fry in oil until tender.