Vegetable salad with rice for the winter is very tasty canned zucchini, eggplants and carrots with rice, which before serving you just need to heat in a pan or in a microwave oven.
This recipe is suitable for a lean menu and a vegetarian table.
- Cooking time: 1 hour 20 minutes.
- Quantity: 2 cans with a capacity of 0.7 l.
Ingredients for vegetable salad with rice for the winter:
- 300 g of white rice;
- 1 kg of zucchini;
- 600 g of eggplants;
- 350 g carrots;
- 200 g tomatoes;
- garlic head;
- pod of bitter pepper;
- 100 ml of vegetable oil;
- 10 g of salt;
- a small bunch of parsley.
A way of cooking vegetable salad with rice for the winter.
For cooking vegetable salad with rice for the winter you will need a large deep pan with thick walls and a bottom. Put the dishes on the stove, pour the oil. Diced carrots with an edge of about half a centimeter throw the carrot into the warmed butter, passurize for 7 minutes.
Put the rest of the vegetables in turns. First add the sliced eggplants. In many grandmother's recipes, eggplants are first advised to salt, so that bitterness leaves them, but since then much water has flowed, and modern vegetables do not taste bitter, thanks to breeders!
Peel zucchini, remove seeds and loose flesh. We cut the dense part into cubes of the same size as the carrot with eggplants. Young zucchini with undeveloped seeds and tender skin can not be peeled. We send zucchini in the pot.
The pod of bitter pepper cut rings. We clean the small head of garlic, chop finely or skip the teeth through the press, add to the rest of the ingredients.
Tomatoes are put in boiling water for 20 seconds, cooled under the tap and peeled. Cut tomatoes large, throw in the pan.
Then pour all the salt, close the lid tightly and simmer on medium heat for 20 minutes, during which time cook the rice separately.
Pour white rice in a bowl, pour cold water, wash well. We change water several times until it becomes completely transparent. Then pour 250 ml of cold water into a saucepan, add the washed cereal, cook on low heat for 17 minutes after boiling. The pan should be tightly closed, salt is not necessary.
Vegetables can be removed from the heat, when almost all the moisture has evaporated, by this time rice will be ready.
So, mix cereals and steamed vegetables, try, if necessary, add salt and seasoning to your liking. Mix thoroughly, put it on the stove again, heat it for 10 minutes over medium heat.
Dry the prepared jars in the oven with the neck down (temperature 120 degrees, time 10 minutes). Lacquered lids for preservation boil 5 minutes.
We pack vegetable salad with rice in warm jars tightly. We spend with a knife along the walls to remove the air pockets. Banks fill almost to the top. From above, you can additionally pour a thin layer of calcined vegetable oil.
Banks are closed, put in a sterilization bath filled with hot water. After boiling, sterilize for 15 minutes, then tightly cork, cool and remove the vegetable salad and rice for storage in a cool cellar.
A vegetable salad with rice for the winter will last until spring at a temperature of +1 to +5 degrees Celsius.