Rice with vegetables for the winter: 11 best homemade recipes, storage

Most caring housewives make many delicious and varied preparations for the cold season on their own. To prepare rice with vegetables for the winter, you need to know and take into account some of the nuances of the processes in order to make the task easier and enjoy the delicacies that were created in the summer. The blanks are suitable for making salads, soups and other original dishes.

Features of harvesting rice with vegetables for the winter

To enjoy a hearty and he althy side dish in winter, you need to consider some of the subtleties of cooking:

• the quality of the products plays a big role, because even one rotten vegetable contributes to the destruction of the entire workpiece;
• it is recommended to pre-soak the rice for 30-90 minutes before making the preservation so that it cooks faster;
• it is not always necessary to boil cereals in advance - it is better that this process takes place together with vegetables to saturate with juices;
• roll the salad should be exclusively with metal lids, sterilized with jars on the eve of cooking.

How to choose the right ingredients?

You can cook several varieties of salads to decide on the "favorite". When choosing components, consider:

• compatibility of taste characteristics;
• harvest season;
• vegetables are suitable only fresh, without damage and dents.

How to prepare the container?

Before rolling blanks, it is recommended to pre-wash and sterilize glass jars and metal lids by boiling them or baking them in the oven. In such a container, the salad will be preserved for a long time, the flavor notes will not deteriorate.

Methods of cooking rice with vegetables

Rice and vegetable based salad can serve as a traditional family or holiday dinner and lunch. There are variations in creating a dish, based on the range of ingredients, the method of cutting and cooking.

Classic recipe

For a simple classic salad you will need:

• 900 grams each of carrots, onions, sweet peppers and tomatoes;
• 1 cup of rice;
• 0.35 liters of oil;
• 10 milliliters of vinegar;
• 12 grams of granulated sugar.

Recipe:

1. Boil rice for 7-9 minutes, rinse.
2. Place grated carrots in a bowl, add sugar, oil, s alt, vinegar. Simmer for 10 minutes.
3. Pour in finely chopped mixed vegetables.
4. Combine with rice. Cook 10 minutes.
5. Close in banks.

No Vinegar

Sunset is prepared from:

• 4 kilograms of tomatoes;
• 1 kilogram of onions, bell peppers, carrots;
• 1 cup round rice;
• 6 laurels;
• 20 black peppercorns;
• s alts - depending on taste preferences.

Actions:

1. Coarsely chop washed tomatoes, onions and peppers. Put on fire in a common dish.
2. Add grated carrots.
3. S alt and cook for 40 minutes, stirring.
4. Pour rice, peppercorns and parsley into the mass. Boil for 40 minutes.
5. Sunset is done in a glass container.

No sterilization

Required Components:

• rice porridge - 2 cups;
• 1 kilogram of onions, carrots, sweet peppers;
• 150 grams of sugar;
• 25 grams of s alt;
• peppercorns.

Step-by-step creation of the dish:

1. Cook a mix of chopped vegetables in a cauldron. After 15 minutes add grits.
2. S alt and pepper, sprinkle sugar.
3. Close in a clean container.

Lecho with rice

For 5 liters of blanks you need to use:

• tomatoes - 3 kilograms;
• Bulgarian pepper, onion, carrot - 1 kilogram each;
• s alt - 20 grams;
• sugar and rice - 200 grams each;
• olive oil - 0.3 liters;
• vinegar - 50 milliliters.

Recipe:

1. Chop peeled vegetables.
2. Cook the mixture for 20-25 minutes over low heat.
3. Mix with rice. Bring to the finished state and taste.
4. Canned salad ready to roll.

With pepper

For 8 servings you will need the following ingredients:

• rice cereal - 2 cups;
• tomatoes - 4 kilograms;
• bell pepper - 2 kilograms;
• onions and carrots - 1500 grams each;
• olive oil - 0.5 liters;
• sugar - 1 cup;
• vinegar - 0.3 liters;
• pepper;
• s alt.

Recipe:

1. Soak washed rice for 2 hours.
2. Combine chopped vegetables in a bowl.
3. Pour in all bulk components.
4. Cook half an hour. Close.

With zucchini

Products:

• 1 kilogram of zucchini;
• 250 grams each of carrots, onions, sweet peppers;
• 0.5 kilograms of tomato;
• bunch of dill;
• a glass of steamed rice;
• 2 cups of purified water;
• 3 cloves of garlic;
• 12 grams of granulated sugar;
• a pinch of s alt;
• 15 milliliters of vinegar.

Creating a dish:

1. Combine chopped vegetables, except zucchini, in a bowl. Put on the stove.
2. Chop the zucchini, place in the total mass.
3. Pour boiled rice in the same place.
4. Add dill, garlic and spices.
5. Preserve in glass containers.

With eggplant

Components:

• 1 kilo eggplant;
• 2 kilos of tomatoes;
• 500 grams each of onions, bell peppers and carrots;
• 1 cup of rice;
• s alt;
• 1⁄2 cups of sugar;
• 5 tablespoons of vinegar;
• vegetable oil.

Recipe:

1. Chop the washed vegetables. Cook for 10 minutes over low heat, adding spices and oil.
2. Add rice and eggplant. Boil for half an hour.
3. Pour vinegar into a container.
4. Make spins.

With cabbage

For 4 servings take:

• 100 grams each of rice, tomato, carrot, onion;
• 0.3 kilograms of white cabbage;
• 50 ml vegetable oil;
• 5 tablespoons of vinegar;
• 3 cloves of garlic;
• 2.5 grams each of s alt and sugar.

Step by step:

1. Chop vegetables.
2. Fry onions and carrots in a pan with oil.
3. Add cabbage. Simmer for 15 minutes with the lid closed.
4. Connect with tomatoes. So much more to cook.
5. Sprinkle rice, s alt, sugar and garlic. Simmer for 20 minutes.
6. Pour in vinegar when finished.

With beans

Products:

• 3 kilos of tomatoes;
• 1 kilogram of carrots, onions, bell peppers;
• 1 cup of rice;
• half a cup of sugar;
• 15 grams of s alt;
• 0.3 kilograms of white beans;
• 500 milliliters of vegetable oil.

Recipe:

1. Chop peeled tomatoes, garlic and pepper with a meat grinder.
2. Chop the carrots and onions with a knife. Pour into boiling oil.
3. Add tomatoes, rice porridge and boiled beans, pepper, s alt and sugar.

In tomato dressing

Ingredients:

• 80 grams of rice;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 2 tablespoons vegetable oil;
• s alt and herbs to taste.

Steps:

1. Fry chopped carrots and onions in a pan with oil.
2. Combine with garlic, herbs and tomato paste. Cook 3-4 minutes.
3. Pour out the steamed rice. Bring to readiness and taste.

In the slow cooker

For a simple recipe you will need:

• 0.5 kg each of fresh tomatoes, onions, peppers and carrots;
• 1/2 cup rice;
• 100 ml sunflower oil;
• 2 tablespoons of vinegar.

Step-by-step recipe:

1. Put chopped vegetables into the multicooker bowl.
2. Add boiled rice, oil and s alt.
3. Set the "Extinguishing" mode for 60 minutes.
4. Add vinegar 10 minutes before full readiness.

How to store canned food and how long?

It is recommended to store preservation in a dark, cool room. It is allowed to place jars in kitchen cabinets, airing them regularly.

Sealed twist can be good for 2 years at a temperature of 15 degrees. Compliance with the basic rules is a guarantee of extending the safety of blanks until spring.

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