TOP 11 recipes for preparing rice with vegetables for the winter at home

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

Features of harvesting rice with vegetables for the winter

To enjoy a hearty and healthy side dish in winter, you must take into account some of the subtleties of cooking:

• the quality of the products plays an important role, because even one rotten vegetable contributes to the destruction of the entire harvest;
• before preservation, it is recommended to pre-soak rice for 30-90 minutes so that it cooks faster;
• it is not always necessary to boil cereals in advance - it is better that this process occurs together with vegetables to saturate with juices;
• the salad should be rolled up exclusively with metal lids, sterilized along with the cans on the eve of cooking.

How to choose the right main ingredients?

You can prepare several variants of salads to determine the "favorite". When choosing components, consider:

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

How to prepare a container?

Before rolling the 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 last for a long time, the taste notes will not deteriorate.

Methods for cooking rice with vegetables

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

Classic recipe

For a simple classic salad you will need:

• 900 grams of carrots, onions, sweet peppers and tomatoes;
• 1 cup 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 the grated carrots in a bowl, add sugar, oil, salt, vinegar. Simmer for 10 minutes.
3. Pour in finely chopped assorted vegetables.
4. Combine with rice. Cook for 10 minutes.
5. Close up in banks.

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No vinegar

The seam is prepared from:

• 4 kilograms of tomatoes;
• 1 kilogram of onions, bell peppers, carrots;
• 1 cup round rice;
• 6 lavrushkas;
• 20 peas of black pepper;
• salt - depending on taste.

Actions:

1. Coarsely chop the washed tomatoes, onions and peppers. Put on fire in a common bowl.
2. Add grated carrots.
3. Season with salt and cook for 40 minutes, stir.
4. Pour rice, peppercorns and lavrushka into the mass. Cook for 40 minutes.
5. Roll-up is done in a glass container.

Without sterilization

Required components:

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

Step-by-step creation of a dish:

1. Cook a mix of chopped vegetables in a cauldron. After 15 minutes, add the cereal.
2. Season with salt and pepper, add sugar.
3. Close in a clean container.

Lecho with rice

For 5 liters of blanks, you need to use:

• tomatoes - 3 kilograms;
• bell pepper, onions, carrots - 1 kilogram each;
• salt - 20 grams;
• granulated sugar and rice - 200 grams each;
• olive oil - 0.3 liters;
• vinegar - 50 milliliters.

Recipe:

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

With pepper

For 8 servings, you need the following ingredients:

• rice groats - 2 cups;
• tomatoes - 4 kilograms;
• bell pepper - 2 kilograms;
• onions and carrots - 1500 grams each;
• olive oil - 0.5 liters;
• sugar - 1 glass;
• vinegar - 0.3 liters;
• pepper;
• salt.

Recipe:

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

With zucchini

Products:

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

Creating a dish:

1. We combine chopped vegetables, except zucchini, in a bowl. Put on the stove.
2. Grind the zucchini, place in the total mass.
3. Pour boiled rice there.
4. Add dill, garlic and spices.
5. Preserve in a glass container.

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With eggplant

Components:

• 1 kilogram of eggplant;
• 2 kilograms of tomatoes;
• 500 grams of onions, bell peppers and carrots;
• 1 cup rice
• salt;
• 1⁄2 cup sugar
• 5 tablespoons of vinegar;
• vegetable oil.

Recipe:

1. Grind the washed vegetables. Cook for 10 minutes on low heat, add spices and oil.
2. Add rice and eggplant. Cook for half an hour.
3. Pour vinegar into a container.
4. Make twists.

With cabbage

For 4 servings you need to take:

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

Phased execution:

1. Grind vegetables.
2. Fry the onions and carrots in a pan with butter.
3. Add cabbage. Simmer for 15 minutes under a closed lid.
4. Connect with tomatoes. Cook as much more.
5. Pour in rice, salt, sugar and garlic. Simmer for 20 minutes.
6. At the end, pour in the vinegar.

With beans

Products:

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

Recipe:

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

In tomato dressing

Ingredients:

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

Steps:

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

In a multicooker

For a simple recipe you will need:

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

Step-by-step recipe:

1. Place chopped vegetables in the multicooker bowl.
2. Add boiled rice, oil and salt.
3. Set the "Extinguishing" mode for 60 minutes.
4. Add vinegar 10 minutes until fully cooked.

What is the correct way and how long can you store preservation?

It is recommended to store preserves in a cool dark place. It is allowed to place cans in kitchen cabinets, regularly airing them.

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