Delicious blanks can be prepared from ordinary vegetables and rice cereals. These homemade canned foods are a good addition to your diet in winter. A hearty snack can be served as a second course for a homemade lunch, taken with you to the countryside, on the road or to work. The calorie content of canned rice with vegetables with the addition of vegetable oil is approximately 200 kcal / 100 g.

Delicious rice with vegetables in jars for the winter (tomatoes, peppers, onions, carrots)

The technology of cooking rice with vegetables for the winter is simple and does not require expensive ingredients, especially during the harvest season.

Time for preparing: 1 hour 30 minutes

Quantity: 7 servings

Ingredients

• Carrots: 500 g
• Onions: 500 g
• Tomatoes: 2 kg
• Raw rice: 1 tbsp.
• Sweet pepper: 500 g
• Sugar: 75 g
• Salt: 1 tbsp l.
• Sunflower oil:250 ml
• Vinegar: 50 ml

Cooking instructions

After complete cooling, transfer to the pantry or cellar. Rice with vegetables for the winter is ready.

Vegetable preparation with rice and zucchini

For home preparation for the winter from rice and zucchini, you will need (the weight is indicated for unpeeled vegetables):

• zucchini - 2.5-2.8 kg;
• ripe tomatoes - 1.2 kg;
• carrots - 1.3 kg;
• onions - 1.2 kg;
• rice - 320-350 g;
• oil - 220 ml;
• salt - 80 g;
• sugar - 100 g;
• garlic to taste;
• vinegar - 50 ml (9%).

Vegetables for harvesting must be selected very carefully, they must be ripe, but without signs of spoilage.

What to do:

1. Wash the courgettes, peel, remove the seeds and cut into slices. Young fruits with immature seeds and delicate skin do not need to be peeled.
2. Peel the onions, chop finely with a knife or chop with a food processor.
3. Wash the carrots well. Clean and grate with coarse teeth, you can use a food processor.
4. Wash the tomatoes. They can also be grated or twisted in a meat grinder.
5. Take a spacious saucepan, its volume should be at least 5 liters. Put onions, zucchini, carrots in it. Pour the tomato paste and oil. Add salt and sugar. Cover the container with a lid. Place on the stove and bring to a boil.
6. Simmer vegetables over medium heat for about half an hour, not forgetting to stir.
7. Sort the rice and rinse. Then put in a saucepan.
8. Boil the mixture until the cereal is done while stirring. This usually takes about 20 minutes.
9. Peel the right amount of garlic cloves. Squeeze them directly into the vegetable and rice mixture.
10. Pour in vinegar and stir. Without removing from the heat, put the salad in jars. From the specified amount, about 4.5 liters are obtained.
11. Put the jars filled with salad in a container for sterilization, cover with lids.
12. Sterilize for about 20 minutes after boiling water, roll up immediately.

After rolling up the jars, turn over, wrap them in a warm blanket and keep until they cool.

With cabbage

A very tasty homemade preparation is obtained with the addition of white cabbage varieties. For her you need:

• cabbage - 5 kg;
• mature tomato - 5 kg;
• long rice - 1 kg;
• sugar - 200 g;
• oils - 0.4 l;
• salt - 60 g;
• hot pepper pod;
• vinegar - 100 ml (9%).

How to cook:

1. Sort out the groats. Remove stones and impurities. Wash and cook until tender.
2. Chop the cabbage into strips.
3. Cut the tomatoes into cubes.
4. Place vegetables in a large saucepan. Season with salt and pepper, add oil.
5. Boil after boiling for 40 minutes.
6. Put cooked rice in the total mass and pour in vinegar, add hot pepper to taste.
7. Darken for another 10 minutes.
8. Put the prepared salad in jars immediately. Roll them up with lids.
9. Leave the jars upside down under a blanket until they cool completely.

To store such a salad in an apartment, it should be additionally sterilized.

Original recipe - rice with vegetables and mackerel for the winter

For a delicious and original salad for the winter you will need:

• frozen mackerel - 1.5 kg;
• rice - 300 g;
• ripe tomatoes - 1.5 kg;
• carrots - 1.0 kg;
• sweet pepper - 0.5 kg;
• onions - 0.5 kg;
• oil - 180 ml;
• sugar - 60;
• vinegar - 50 ml;
• salt - 30 g;
• spices as desired.

How to preserve:

1. Defrost fish, peel, boil for 20 minutes in salted water. Cool, remove all bones. Disassemble the mackerel with your hands into small pieces.
2. Rinse the rice in several waters and boil until half cooked.
3. Remove seeds from washed peppers and cut fruits into rings.
4. Wash, peel and grate the carrots.
5. Chop the bulbs into half rings.
6. Dip the tomatoes in boiling water, after a minute put them in ice water and remove the skin. Cut out a place from the stalk and finely chop the pulp with a knife.
7. Put all vegetables, tomato mass into a saucepan, add salt, sugar and pour in oil.
8. Simmer the contents over low heat. Cooking time is half an hour.
9. Add fish, rice, pepper and spices to taste to the vegetable mixture, pour in vinegar. Continue cooking for another 10 minutes.
10. Without removing from the heat, put the boiling mixture in jars and roll the lids. Turn over. Cover with a warm blanket and keep in this form until it cools completely.

Vegetable salad with rice for the winter without sterilization

For a delicious salad of rice and vegetables for the winter you need:

• ripe tomatoes - 3.0 kg;
• onions - 1.0 kg;
• bulgarian pepper - 1.0 kg;
• carrots - 1.0 kg;
• sugar - 200 g;
• oil - 300 ml;
• round rice - 200 g;
• salt - 100 g.

Step by step process:

1. Wash the tomatoes, dry, cut into slices.
2. Chop the peeled carrots into strips.
3. Cut the onions and peppers into half rings.
4. Heat oil in a large saucepan, add salt and sugar. Add prepared vegetables in batches.
5. Heat to a boil and simmer for 10 minutes.
6. Add raw rice and boil everything together for about 20 minutes until the cereal is cooked.
7. Put the hot salad in jars and roll them up. Keep upside down under a blanket until it cools completely.

The following tips will help you prepare salads with rice for the winter:

• Rice should always be sorted and rinsed thoroughly with water.
• The cereal should not be overcooked, it is desirable that it remains slightly damp. The rice will cook as the jars cool.

In order for the rice salad to stand all winter and not "explode", it is necessary to follow the recipes exactly and not change the cooking technology.

Step-by-step recipes for preparing a salad with rice for the winter with the addition of garlic, herbs, eggplant and zucchini

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

4 gr.

Carbohydrates

75 kcal.

Option 1: The classic recipe for salad with rice for the winter

Preparing delicious vegetable salads with rice for the winter means providing the whole family with ready-made snacks in the winter. You will not need to buy expensive off-season vegetables, cut and mix. Just open a jar of ready-made salad and serve with any dish. According to classic recipes, such a snack includes peppers, a lot of tomatoes, onions and carrots. You can add eggplant, courgette, or hot chili peppers. Rice groats are added to stewed vegetables in a semi-cooked or soaked form. Possibly stewing rice with raw vegetables. Then all the ingredients will simultaneously reach readiness. Citric acid, apple cider vinegar or table vinegar are used as a preservative.

Ingredients:

• three kilograms of ripe tomatoes;
• one cl of Bulgarian pepper and one turnip onion;
• 0.7 kg of carrots;
• a glass of rice cereal;
• 0.5 cups granulated sugar;
• 250 milliliters of sunflower oil;
• 2.5 tablespoons of apple cider vinegar;
• 2.5 tbsp. spoons of coarse salt.

Step-by-step recipe for salad with rice for the winter

Peel and rinse all vegetables for the recipe. Use only ripe, quality specimens. Choose a large enamel pot, cut vegetables into it. It is very convenient to use a food processor or a powerful blender chopper here. If this technique is not at hand, cut the tomatoes, peppers and onions with a knife. And pass the carrots through a grater.

Add sugar and salt to vegetables. Stir. Begin to simmer the mixture over low heat.

Rinse the rice grits. Top up with vegetables. Add sunflower oil. Stir. Simmer until all ingredients are cooked. Be sure to stir the mixture to avoid scorching.

At the end of stewing, taste the salad. Add apple cider vinegar. Stir well so that the acid is dispersed throughout the salad. It is important that if the tomatoes are sour, you need a little less than 2.5 tablespoons of vinegar.

After three minutes of stewing, pack the finished salad in sterilized jars. Cover with sterilized lids. Roll up tightly immediately. Put the jars upside down for 15 minutes, cover with a towel. So the lids are additionally treated with boiling water. Then turn over and wait until it cools naturally.

One of the most important rules for making a delicious winter salad is to use only ripe tomatoes. The sauce from them turns out to be rich and aromatic. The exception is recipes made from green or brown tomatoes. If desired, you can include cranberries in the list of ingredients for this salad. A handful of berries is enough to make the classic recipe individual and unique.

Option 2: A quick recipe for a salad with rice for the winter

A food processor, replacing tomatoes with tomato paste, and pre-cooked rice will help to prepare the salad faster. Simple secrets of a quick snack.

Ingredients:

• 350 gr. tomato paste (or tomato juice);
• 1 kilogram of onions and carrots;
• 1-2 chili peppers
• about 120 gr. Sahara;
• 250 gr. boiled rice;
• 2 tbsp. l. rock salt;
• 2-2.5 st. l. vinegar 6%;
• a glass of sunflower oil.

How to quickly prepare a salad with rice for the winter

Rinse all vegetables under running water. Peel the onions and carrots. Pass through a food processor with the desired fine slicing attachment. You don't need to cut the chili peppers.

Place the slices and chili in a saucepan, preferably an enamel one. Pour in tomato paste. It turns out delicious if you take tomato paste or juice of your own production from homemade tomatoes. Stir.

Simmer until vegetables are tender. Add rice, sugar, salt and oil. Mix everything. Simmer for about 10 minutes more. Top up with vinegar. Stir again.

Package the blank in sterilized jars. Cover with lids, immediately seal for storage. Once the jars have cooled down at room temperature, put them cool.

If desired, remove the chili from the prepared salad. It is not necessary to put it in jars, because he has already given all his aromas and tastes to the sauce.

Option 3: Vegetable salad with rice, garlic and herbs for the winter

It is possible and even necessary to seal vitamins in a jar before winter. Make a winter salad with rice, garlic, and herbs. You will provide your family not only with a delicious snack, but also with prevention from viral diseases.

Ingredients:

• 2.5 kg of tomatoes;
• about 100 gr. garlic;
• a large bunch of fresh parsley;
• 0.5 cups of rice;
• 1 kg of onions;
• 2 kg of rice;
• two tbsp. l. apple cider vinegar;
• 60-70 milliliters of vegetable oil;
• to taste of salt and sugar.

How to cook

Rinse the rice. Soak the cereal in warm water. Leave it to swell.

Peel and rinse vegetables. Cut tomatoes, onions and peppers into thin slices or slices. Pass the garlic through a press. If young heads of garlic are used, they can also be chopped. Put everything in a saucepan of a suitable size.

Start stewing vegetables with vegetable oil. Cook over low heat.

After boiling, add the swollen rice (without water). Sprinkle in a tablespoon of sugar and salt. Stir. Simmer until ingredients are soft.

Rinse the parsley, dry it. Shred the leaves into smaller pieces. Put in salad in a saucepan. Top up with vinegar. Stir. Taste it. Now you can add some salt or sugar. Stir again.

It remains only to put the salad in sterilized containers, seal it and wait for it to cool. Keep the workpiece cool.

Sugar is also added to any salad with acid. The best taste of the snack is sweet and sour.

Option 4: Salad with rice and zucchini for the winter

Use young zucchini or zucchini for the recipe. Interestingly, the latter can not be peeled, their skin is soft and very delicate in taste.

Ingredients:

• 500-600 gr. zucchini;
• 2 kg of tomatoes;
• 1 kg of turnip onion;
• to taste of ground pepper and rock salt;
• 0.5 cups of vegetable oil;
• a little sugar;
• 2 incomplete teaspoons of citric acid;
• 120 g dry rice.

Step by step recipe

Rinse the rice, put it to boil. When the grains are almost ready, rinse the grains with cold water. Drain all liquid.

Prepare your vegetables. Wash, clean from all unnecessary things. Cut the courgettes, tomatoes and onions into thin slices. Transfer to a cooking pot.

Put on low heat. Cook until boiling. Be sure to stir. Top up with vegetable oil. When the vegetable pieces are softer, add the rice. Sprinkle salt, some ground pepper, 2-3 tablespoons of sugar. Stir.

Add citric acid after a couple of minutes. Stir. Boil for another minute to allow the acid to dissipate over the salad.

Without removing the pan from the stove, spread the salad mass into sterilized jars. Now seal tightly with lids.

Since salad jars are not additionally sterilized, it is important to use clean, heat- or steam-treated jars and lids. This is the only way to ensure long storage of the workpiece.

Option 5: Salad with rice and eggplant for the winter

This recipe is a bit lengthy, because the eggplant should be carefully processed. They shouldn't taste bitter in the salad. To do this, the vegetables are blanched and kept in salt water.

Ingredients:

• 2.5 kg of red tomatoes;
• 2-3 eggplants;
• 1.5 kg of turnip onions;
• the same amount of bell pepper;
• 470 g carrots;
• 0.5 cups of rice;
• 2 tbsp. l. salt;
• the same amount of sugar;
• 0.5 cups vegetable oil;
• 2.5 tbsp. tablespoons of apple cider vinegar.

How to cook

Rinse all vegetables, peel. Cut the eggplants into pieces. Submerge in a vat of salt water. Soak for half an hour. Then squeeze the moisture out of the pieces. Dry additionally on paper towels. Slice the eggplants not very finely, but thinly. Chop onions, peppers and carrots in the same way. For the latter, take a grater.

Cook the rice separately.

Place the vegetables in one stewing container. Add oil. Simmer while stirring.

Rinse the rice, let all the broth and water drain. Transfer the cereals to the vegetables when they are tender. Season with salt, sugar. Stir. Simmer for another 7-10 minutes over low heat.

Top up with apple cider vinegar. Taste the mass. If necessary, add more salt or sugar. Stir the mixture well again.

Divide into banks. Plug up.

To know which recipe was used for a particular jar of the blank, write on the jars. For this, special stickers or pieces of paper tape are used. This way you will know which recipe will come in handy for the following blanks.

Enjoy your meal!

If you have already prepared a lot of all kinds of canning, but you still have fresh vegetables, try preparing a delicious appetizer with rice for the winter.

What makes this dish unique? It is hearty, tasty, ideal as a snack, cold salad, hot side dish. Here is such a versatile dish. Can't wait to try? Then let's get started.

Rice snack for the winter - general principles

The snack contains several ingredients:

Figure: Use round grain or long grain groats. Here for an amateur. Round rice varieties perfectly absorb the taste and aroma of other ingredients of the snack, they are soft and tender, but often boiled. Long varieties look great in a ready-made dish, but are not as tasty as round grain varieties.

Tomatoes. Fleshy red varieties are predominantly used. They are washed, peeled and crushed. Tomato mass is boiled, into which the rice itself and additionally used components are subsequently dipped.

Bell peppers, onions, carrots. Washed, cleaned, crushed. Depending on the recipe, pre-sauté or spread in fresh tomato sauce and boil in it.

Garlic, chili. Rarely used ingredients, usually used to add spice, the amount is adjusted based on taste preferences.

Additionally. Often, for taste and greater satiety, other ingredients are added to the appetizer: cabbage (white cabbage, cauliflower), eggplants, zucchini, mushrooms, etc.

Spices, herbs. Practically not used. If desired, put a little pepper, dried herbs, fresh herbs, and your favorite seasonings. The main thing is not to overdo it and not to kill the delicate taste of the snack.

The finished snack is laid out in sterilized jars hot, cooled and put away for storage. If the appetizer is prepared in small quantities not for winter, it is not necessary to roll it up, it is enough to cover it with a plastic lid.

1. Snack with rice for the winter

Ingredients:

2 kilograms of red tomatoes (about 20 pieces);

Long-grain rice groats - 250 g;

Sweet pepper - 800 grams;

Carrots, onions - five to seven pieces;

Sugar - 80 grams;

Vinegar 9% - 30 ml;

Lean oil - three glasses;

Salt - 40 grams.

Cooking method:

1. Wash the tomatoes, cover with hot water, remove the skin after a couple of minutes.

2. Peel and rinse the carrots with onions, remove the seeds from the pepper. Cut the pepper into strips, chop the carrots on a grater, chop the onion into small cubes.

3. Twist the prepared tomatoes through a meat grinder, salt, add sugar and pour in sunflower oil, stir everything well.

4. Put the tomato puree in a large metal container and cook, stirring occasionally, for about ten minutes over medium heat.

5. Put the carrots, onions, peppers in the tomato gruel and wait until the mixture boils.

6. Rinse the groats well and put them in a container with vegetables, simmer for thirty-five minutes.

7. Three minutes before the end of cooking, pour in the vinegar.

8. Spread the hot snack on pre-sterilized jars, roll up, wrap in a thick cloth and leave to cool for several hours.

9. Store in a cellar until winter.

2. Rice snack for the winter without vinegar

Ingredients:

Ten cherry tomatoes;

Onions - two pieces;

Carrots - two pieces;

Bulgarian pepper - four pods;

Rice groats - six large spoons;

Lean oil - five large spoons;

40 grams of salt and black pepper;

Granulated sugar - 30 grams.

Cooking method:

1. Thoroughly rinse all used vegetables and cut: peppers and onions into thin strips, carrots in strips or on a coarse grater.

2. Cut the cherry tomatoes into several pieces.

3. Put onions, peppers, carrots in a hot deep frying pan, add oil and fry for half an hour over medium heat.

4. Rinse the groats and put them in a container along with the rest of the ingredients, and put the cherry there.

5. Salt and pepper the appetizer, stir well with a wooden spoon and simmer for half an hour. Take a sample of the rice, if it is still hard, then pour in a little water and simmer for another ten minutes.

6. Sterilize the jars, put a hot snack in them, roll up, cool, store in the cellar until winter.

3. Appetizer with rice for the winter in Korean

Ingredients:

Ripe tomatoes - six kilograms;

Two chili peppers;

Rice groats - 350 grams;

Seven sweet peppers;

Carrots - six pieces;

Eight onions;

Acetic acid 9% - 40 ml;

Lean oil - 350 ml;

Salt, black pepper - 40 grams each.

Cooking method:

1. Cook the tomato puree: rinse the tomatoes, scald with hot water to make it easier to remove the skin, twist the pulp through a meat grinder. Add sugar, salt, add sunflower oil and simmer over moderate heat for a little over half an hour until medium-thick, similar to tomato sauce.

2. Chop peeled carrots with onions: diced onions, finely grated carrots. Stew the vegetables in a deep container with heated oil until the onion is transparent, cool, put in the tomato sauce and simmer for a little over half an hour.

3. Put the peppers, cut into strips, and cook for half an hour.

4. Rinse the rice, cover with water and boil in a bowl separate from vegetables until softened, transfer to a container with the rest of the ingredients.

5. Remove seeds from hot pepper, cut into pieces and place in a container with vegetables, boil for ten minutes.

6. Place the snack in clean jars, roll it up, wrap it in a blanket to cool and lower it into the cellar.

4. Rice snack for the winter with zucchini

Ingredients:

Zucchini - two large pieces;

Tomatoes - 25 pieces;

Bow - five heads;

Seven medium sized carrots;

Seven cloves of garlic;

Sweet pepper - three pods;

Three glasses of rice cereal;

Sugar - 125 grams;

35 grams of salt;

450 ml of vegetable oil;

50 grams of any seasoning.

Cooking method:

1. Rinse the zucchini, remove the peel, remove the seeds if necessary, cut the flesh into cubes.

2. Chop the peeled carrots in a food processor with a large vegetable chopping attachment, chop the peppers and onions into a medium dice, and squeeze the garlic through a garlic dish.

3. Scald the washed tomatoes with boiling water, remove the skins and chop in a blender until puree.

4. Add garlic to the tomatoes, put the mixture on medium heat and boil, salt, add sugar, pour in a small amount of vegetable oil, boil for a few minutes.

5. Put the rest of the vegetables in the tomato puree, boil for twenty minutes.

6. Rinse the groats, pre-boil them in another container and put them with vegetables, simmer for 45 minutes.

7. Add your favorite spices, for example, for Korean carrots, for vegetable dishes or others, stir. Remove from stove.

8. Let the snacks brew a little, stir again, pour into sterile jars, roll up, wrap in a thick cloth to cool and lower them into the cellar for storage.

5. Rice appetizer for the winter with eggplant

Ingredients:

Tomatoes - twenty pieces;

2-2.2 kg eggplant;

Bulgarian pepper - 1 kg;

Onions - six pieces;

Carrots - six pieces;

Rice groats - 350 grams;

Vinegar 6% - 70 ml;

Sugar - one glass without a slide;

Black pepper, salt - 35 grams each;

Lean oil - 450 ml;

Cooking method:

1. Cut the washed and dried eggplants into cubes, put them in a hot oil in a pan and fry for 12 minutes over low heat.

2. Cut the pepper in half, remove the seeds, cut into strips, grind the carrots, simmer both ingredients in a separate frying pan for twenty-five minutes.

3. Cook tomato sauce from the tomatoes: to do this, remove the peel from the vegetables, chop the pulp, put the mass in a cauldron, simmer for 20 minutes.

4. Put fried eggplants, carrots with peppers in tomato sauce, add sugar and salt to taste.

5. Rinse the rice and add to the vegetables, simmer for another thirty-five minutes.

6. At the very end of stewing, pour in acetic acid and add any seasoning of your choice, black pepper, then simmer for another 15 minutes and pour into clean jars, cool for three hours and put into the cellar for storage.

6. Festive appetizer with rice for the winter

Ingredients:

Ripe tomatoes - twenty pieces;

Two large fork of white cabbage;

Leeks - ten bunches;

Carrots - 700 grams;

Sweet pepper - 700 grams;

Sugar - 190 grams;

100 grams of salt;

Vegetable oil - 350 ml;

Purified water - 450 ml;

Long-grain rice groats - a little less than half a kilogram.

Cooking method:

1. Wash the white cabbage, cut into small cubes.

2. Cut the peeled carrots into cubes too.

3. Rinse the leeks under running water and cut into small rings.

4. Cut bell pepper without seeds and stalks into medium cubes.

5. Wash the tomatoes, dip in hot water, remove the skin, cut into cubes.

6. Rinse the rice grits thoroughly in a colander and place in a deep metal container along with all the vegetables.

7. Sprinkle all the ingredients with sugar and salt, place the container on medium heat, add sunflower oil and water, mix well and simmer for 55 minutes.

8. Wash glass jars, sterilize, dry a little on a clean towel.

9. Taste the finished snack, if the rice is still hard, then leave it to cook for another ten minutes.

10. Arrange the rice with vegetables in jars, roll up, let cool and put in the cellar until winter.

To prevent preservation during storage, observe two important rules:

Don't use spoiled vegetables. If you come across such, carefully cut out the unsuitable places.

Be sure to sterilize containers and lids.

Bon appetit and warm winter evenings.

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 cooking process (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 jars of 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.

Good appetite!