Salads rolled up for the winter allow you to feast on deliciously cooked vegetables on cold days. In addition, they are great help out when the food suddenly runs out in the refrigerator or guests suddenly come home. And to make such dishes more satisfying, you can add rice to them.
Salad for the winter "Breakfast of a tourist"
Such a salad with rice has a rather high calorie content, as it is prepared with a lot of vegetable oil. But thanks to vegetables, it contains a lot of fiber useful for digestion. To prepare such a seam you will need:
- 1 kg of onions;
- 1 kg of carrots;
- 1 chili pepper;
- 1 kg of bell pepper;
- 250 g of rice;
- 3 kg of tomatoes;
- 20 ml of vinegar;
- 0.5 ml of rice;
- salt to taste;
- 3 tbsp. tablespoons of sugar.
Peel the carrots and onions, and remove the seeds and tail from the bell peppers and hot peppers. Cut vegetables into medium-sized strips. Heat vegetable oil in a saucepan, fry the carrots in it until half cooked. Then add the onion and after 3 minutes add the bell pepper.
Pour boiling water over the tomatoes and peel them. Cut them into cubes and add to the vegetables. Simmer for 10-15 minutes, then pour in the vinegar, sprinkle with sugar and stir. Rinse the rice thoroughly in cold water and then add to a saucepan. Simmer over low heat until tender. Season with salt to taste.
Divide the still hot salad into sterilized jars and roll up. Then turn them over and wrap them up well. When the jars are completely cool, put them in the refrigerator, dark cabinet, or basement.
Rice and eggplant salad
Ingredients:
- 10 eggplants;
- 3 kg of tomatoes;
- 1 kg of bell pepper;
- 1 tbsp. a spoonful of vinegar;
- 4 things. hot pepper;
- 1 glass of sunflower oil;
- 3 heads of garlic;
- 1, 5 Art. tablespoons of salt;
- 1 glass of cooked rice;
- 1, 5-2 cups of sugar.
Cut the eggplants into strips 1 cm wide and soak in salted water for an hour. Then cut into small cubes along with the bell peppers, previously peeled from the seeds. Remove the skin from the tomatoes and pass them through a meat grinder. Cut hot peppers into thin slices and chop the garlic.
Pour the tomato puree into a saucepan, put on low heat and cook until the foam disappears. Then add salt, sugar, garlic and vegetable oil to it. After a couple of minutes, add the vegetables, simmer them for 10 minutes, pour in the vinegar and cook for another 15 minutes. At the very end, put boiled rice, bring everything to a boil and remove from heat.
Place in sterilized jars and roll up. Wait until they cool completely and remove a cool place. Serve as a cold snack or vegetable side dish for fish. This salad also goes well with boiled potatoes.
