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

Most caring housewives make their own many delicious and varied preparations for the cold season. To prepare rice with vegetables for the winter, you need to know and take into account some of the nuances of the processes in order to make the task easier and enjoy the delicacy that was created in the summer. The preparations are suitable for preparing salads, soups and other original dishes.

Features of preparing rice with vegetables for the winter

To enjoy a hearty and healthy side dish in winter, you need to take into account some subtleties of preparation:

• The quality of the products plays a big role, because even one rotten vegetable contributes to the destruction of the entire harvest;
• Before creating preservation, it is recommended to pre-soak the rice for 30-90 minutes so that it cooks faster;
• it is not always necessary to boil the cereal in advance - it is better that this process occurs together with vegetables to saturate it with juices;
• Salad should be rolled exclusively with metal lids that have been sterilized along with the jars the day before cooking.

How to choose the right main ingredients?

You can prepare several salad options to decide on your “favorite”. When choosing components you should consider:

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

How to prepare the container?

Before rolling up the blanks, it is recommended to first wash and sterilize glass jars and metal lids by boiling them or baking them in the oven. In such a container, the salad will be preserved for a long time, the flavor notes will not deteriorate..

Methods for preparing rice with vegetables

A salad based on rice and vegetables can serve as a traditional family or holiday dinner and lunch. There are variations in creating a dish based on the range of ingredients, cutting and cooking method.

Classic recipe

For a simple classic salad you will need:

• 900 grams each 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. Add finely chopped assorted vegetables.
4. Combine with rice. Cook for 10 minutes.
5. Close in jars.

Without vinegar

The roll is prepared from:

• 4 kilograms of tomatoes;
• 1 kilogram of onion, bell pepper, carrot;
• 1 cup round rice;
• 6 bay leaves;
• 20 black peppercorns;
• salt - depending on taste preferences.

Actions:

1. Coarsely chop the washed tomatoes, onions and peppers. Place on fire in a common container.
2. Add grated carrots.
3. Add salt and cook for 40 minutes, stir.
4. Pour rice, peppercorns and bay leaves into the mixture. Cook for 40 minutes.
5. Sealing 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 mixture of chopped vegetables in a cauldron. After 15 minutes, add the cereal.
2. 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 peppers, 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-made state and taste.
4. The canned salad is ready to roll.

With pepper

For 8 servings you will need the following ingredients:

• rice cereal - 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 dry ingredients.
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. Combine chopped vegetables, except zucchini, in a bowl. Place on the stove.
2. Chop the zucchini and add to the mixture.
3. Pour boiled rice in there.
4. Add dill, garlic and spices.
5. Preserve in a glass container.

With eggplants

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. Chop the washed vegetables. Cook for 10 minutes over low heat, adding 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 each of rice, tomatoes, carrots, onions;
• 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.

Step by step execution:

1. Chop vegetables.
2. Fry onions and carrots in a frying pan with oil.
3. Add cabbage. Simmer for 15 minutes with the lid closed.
4. Combine with tomatoes. Cook the same amount more.
5. Add rice, salt, sugar and garlic. Simmer for 20 minutes.
6. When finished, add vinegar.

With beans

Products:

• 3 kilograms of tomatoes;
• 1 kilogram each 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. Grind the peeled tomatoes, garlic and pepper using a meat grinder.
2. Chop the 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 frying pan with oil.
2. Combine with garlic, herbs and tomato paste. Cook for 3-4 minutes.
3. Add steamed rice. Bring to readiness and taste.

In a slow cooker

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 the 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 before it is ready.

How to store canned food correctly and for how long?

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

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