Winter salad with rice - 5 cooking recipes

Rice is always added to this preparation in fried, stewed or boiled form. As a rule, all ingredients are cooked in one container together. In this case, they are perfectly saturated with each other’s juices, which increases the juiciness and deliciousness of the finished product.

The following vegetables are most often added to a salad with rice for the winter: bell peppers, carrots, onions, tomatoes, zucchini, eggplant, and cabbage. Preservatives used: table vinegar, vegetable oil, salt, sugar.

Not very popular additional vegetables include: squash, pumpkin, beans, green beans, green peas (the ones from the garden), sweet corn, cauliflower and Brussels sprouts, broccoli.

The easiest way to stew is this. All vegetables are cut into pieces of the desired size and shape. Tomatoes can be pureed in a blender. Place everything in a large saucepan (preferably with a thick bottom so that nothing burns). When the mixture boils, turn down the heat and add well-washed rice. If desired, it can be lightly boiled. But even in its raw form it will cook quite quickly. Especially if you take a long-grain variety. Everything is stewed with the addition of salt, sugar, vegetable oil for about 40-50 minutes over very low heat. At the very end, vinegar is added. In this form, the salad is ready to be rolled into sterilized jars.

All types of this preparation are used both as an independent dish and as an ingredient for others. For example, as a filling for cabbage rolls, as a base for lazy cabbage rolls, as a side dish for meat. Moreover, it is good, as a rule, both hot and cold - regardless of the composition. This means you can easily open a half-liter jar and dine on a delicious dish.