And again autumn outside the window. The variety and abundance of fruits and vegetables gives us the opportunity to enjoy fresh tastes, strengthen our body with natural vitamins, as well as prepare many preparations for the winter. In the past 10 years, there are a lot of new recipes in the culinary world that are gaining more and more popularity, one of which is a rice snack.
The classic rice snack recipe is a treasure for housewives. This dish will diversify any menu. An appetizer with rice does an excellent job of being an independent dish, it can also be served as a side dish for meat and fish, or used as a dressing for first courses. Juicy tomatoes, aromatic carrots, vigorous onions refresh and diversify the taste of winter harvesting, and rice brings pleasant and unusual notes.
Easy step-by-step rice snack recipe
Ingredients:
- Tomatoes - 1 kg;
- Bulgarian pepper - 0.4 kg;
- carrots - 0.4 kg;
- onions - 0.4 kg;
- dry round grain rice - 1/2 cup;
- garlic - 3 cloves;
- vegetable oil - 1 glass;
- granulated sugar - 1 tbsp;
- ground red hot pepper - to taste;
- salt to taste.
Preparation:
- Rinse the rice and soak in cold water.
- Wash the vegetables listed in the ingredients.
- Scald the tomatoes with boiling water, remove the skins and grind the pulp with a blender. You can cut the tomatoes in half and grate, the skin will remain.
- Remove the stem and seeds from the pepper and cut into large cubes.
- Cut the onions into small cubes.
- Heat vegetable oil in a heavy-bottomed saucepan with high sides. Take the onion and fry it until golden brown.
- Add carrots to the onion, fry it for 3-5 minutes and only then add the Bulgarian pepper, bring everything together until tender, stirring occasionally.
- Place the tomatoes on top of the sautéed vegetables.
- Chop the garlic and add it to the mixture.
- Add sugar, salt and hot pepper to taste.
- Drain the rice, put it in a saucepan with vegetables and mix everything thoroughly.
- Cover the saucepan with a lid and simmer for 35-45 minutes over low heat. When the rice is boiled, the appetizer is ready.
- Transfer the finished dish to sterilized jars and cover with boiled lids.
- Turn the jars over onto the lid, wrap them in a blanket and leave to cool for a day.
It is best to store this snack in a cool place. If you will store the dish in a warm place, then add 2-3 tablespoons of 9% table vinegar before rolling the snack.
Delicious eggplant rice appetizer
Such a voluminous name hides an interesting and delicious salad of baked eggplant and parboiled rice.
Ingredients for preparing 5 liters of homemade products:
- Parboiled rice 1 cup;
- vegetable oil - 1 glass;
- tomatoes - 2.5 kg;
- Bulgarian pepper - 1 kg;
- eggplant - 1.5 kg;
- onions - 1 kg;
- carrots - 0.5 kg;
- table vinegar 9% - 100 ml;
- salt - 2 tablespoons;
- granulated sugar - 5 tablespoons
Preparation:
- Wash the eggplants, peel, cut into cubes and bake in the oven until tender (at 200 degrees), adding salt.
- Juice the tomato pulp. Grate the tomatoes, leaving the skin.
- Cut all vegetables into cubes and simmer in a saucepan with tomato, granulated sugar, salt for 20 minutes.
- Add rice and cook until tender.
- Place the eggplants in a saucepan and simmer for 5 minutes. Add vinegar to the finished dish before turning off the heat.
- Spread the appetizer in sterilized jars and roll up the lids.
- Place the jars in a cool place when they cool.
An easy and understandable recipe for a snack with rice "Tourist's Breakfast"
The composition of the products for this snack is standard, as in other preparations with rice. But, the preparation itself is quite interesting.
Ingredients for 6 liters of snack:
- Round grain rice - 1 glass;
- sweet bell peppers, carrots, onions, tomatoes - 1 kg each;
- vegetable oil - 400 ml;
- table vinegar 9% - 0.5 cups;
- sugar - 1 glass;
- table salt - 1, 5 tablespoons
Preparation:
- Prepare the marinade: mix sugar, salt, vinegar, vegetable oil in a saucepan and boil for 2-3 minutes.
- Cut the washed carrots into cubes, add to the marinade and simmer for 10 minutes.
- Cut the peeled onions into cubes, add to the marinade and simmer for another 10 minutes.
- Wash the bell pepper, remove the seeds and stem, cut into cubes and add to the marinade, continue simmering for 10 minutes.
- Before the end of stewing vegetables, pour in the tomato juice and simmer for 10 minutes.
- Add rice cooked until half cooked to stewed vegetables and simmer the appetizer for 30-40 minutes.
- Place the finished dish in sterilized jars and roll up the lids tightly.
Home-made snacks with rice "Summer"
The trick of this salad is that all the vegetables in the composition must be fried separately.
Ingredients for 5 liters of snack:
- Round grain rice - 2 glasses;
- vegetable oil - 0.5 liters;
- sweet bell pepper - 1 kg;
- onions - 1 kg;
- tomatoes - 3 kg;
- salt - 1 tablespoon;
- carrots - 1 kg;
- sugar - 1 glass.
Preparation:
- Peel the carrots, onions (peel the Bulgarian pepper from the stalk), cut the vegetables into cubes and fry them separately in vegetable oil.
- Prepare tomato juice from the tomato, pour it into a saucepan, put on fire and bring to a boil. Place fried vegetables, raw rice, salt, granulated sugar, spices in a bowl with juice, mix thoroughly and cook the snack for 1 hour.
- Put the finished salad in sterilized jars and roll up with steamed lids.
- After complete cooling, remove the cans with the workpiece in a cool place.
