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Rice with canned fish. Canned salad with rice for the winter Recipe for canning rice with vegetables

Calories: Not specified
Cooking time: Not specified

The month of August is a month that is rich in vegetables. We need to take advantage of the moment and prepare. I suggest preparing a delicious canned salad with rice and vegetables for the winter. This salad can not only be eaten, but also used in soup.

To prepare a salad for the winter with rice and vegetables you need:

- 0.9 kg of bell pepper;
- 0.9 kg of tomatoes;
- 0.9 kg of onions;
- 0.9 kg of carrots;
- 1 glass of rice;
- half a liter of sunflower oil;
- salt 1 tbsp. l;
- vinegar 1 tsp;
- jars for salad are not large;
- key for conservation;
- metal screw caps.

Step-by-step recipe with photos:

For rice and vegetable salad, sterilize jars with lids. I do this on the tier of the pressure cooker. I put the jars on the tier and pour water into the bottom pan. I sterilize small jars for 15 minutes, from the moment the water boils in the pan. Choose jars for salad carefully so that there are no small fragments on the neck or cracks on the jar itself. Do not take any risks and do not use such jars in any kind of preservation. Cans can explode directly with salads. It is also advisable to use ordinary baking soda to wash jars. It is harmless and much safer than all other detergents. The main thing is to thoroughly rinse the soda off the sides of the jar.

If you are “stressed out” by this heat and the evaporation that is generated from gas sterilization, you can sterilize in the microwave. It's much faster and there's no heat. Pour water into a jar to a height of 1.5 cm and place for 5 minutes at maximum microwave power. 0.5 liter jars are enough for 3 minutes. The sterilization method has been tested by me for years. The jars keep well and I haven't had any of them explode.

We wash the rice for canned salad with vegetables several times.

Add half a liter of oil to the pan where you will cook the salad. Let's start preparing the vegetables. We wash the bell pepper with water and remove the seeds. Cut into two longitudinal parts, and then cut the parts into strips. Place the pepper in a saucepan and turn on the heat to low.

Peel the carrots and grate them on a coarse grater. We send carrots to the pepper.

Stir and after 3 minutes add the onion to the pan.

Wash the tomatoes and cut into pieces.

After each added ingredient, mix the salad well. Add the rice last and stir.

Cook the salad with rice and vegetables for 25 minutes. Focus your salad on rice. If the rice is ready, then the salad can be removed from the heat.

At the very end you need to add vinegar and mix.

Place the hot salad in sterilized jars.

To tighten the jars we use a canning key.

It is advisable to put hot jars of canned salad with rice and vegetables in a blanket and leave them there until they cool.

To store the salad, place it in the cellar.
Let us remind you that last time we were preparing

1 kg onion
1 kg bell pepper
0.5 kg carrots
0.5 l vegetable oil
2 cups cooked rice
salt and ground pepper to taste

Many housewives continue to make large quantities of preparations for the winter, despite the fact that store shelves are literally breaking off under the weight of numerous canned vegetables presented in a wide assortment. It must be said that they are doing absolutely the right thing, because such reserves allow them to save the family budget. In addition, they most often preserve organic vegetables grown in their dacha or garden plot. The last, irrefutable argument in favor of home-canned food may be the assertion that they are much tastier than those purchased at the grocery store.

Many housewives store vegetables and rice for the winter. Subsequently, these canned foods can be used as an independent dish or a side dish for any meat. In the second case, vegetables and rice are heated before serving.

Recipe for vegetables with rice for the winter

When making preparations for the winter, you need to thoroughly wash all the vegetables you use. Therefore, at the preparatory stage of preparing salad for the winter, wash the pepper, remove the seeds and stalk from it and wash the inside. The carrots are also thoroughly washed and peeled. The onions are cleaned and rinsed under the tap.

The cooked vegetables are chopped. The carrots are grated on a coarse grater and placed in a thick-walled pan with boiling vegetable oil. It is simmered over low heat for 15 minutes, then sweet peppers cut into rings are added to it. After this, continue cooking the vegetables for 15 minutes, stirring frequently. It's time to start eating rice, which is washed, placed in cold water and cooked until half cooked. The onion, the last remaining vegetable, is cut into half rings and placed in a pan with carrots and peppers. The contents of the dish are mixed and everything is simmered for 15 minutes.

After this time, pour rice into the pan, add spices and salt, mix everything again, and cook until the rice is completely cooked. At the same time, you should not forget to stir the salad often, otherwise it may burn.

Prepared in the above manner, vegetables with rice for the winter are placed in hot sterile jars, covered with sterile lids and sterilized for 15 minutes in boiling water. After this they are sealed.

Rice with vegetables is one of the most satisfying and at the same time healthy side dishes, which goes well with both fish and meat. In the summer, when fresh vegetables are available, this dish is quite inexpensive, but in the winter it ceases to be economical, unless you prepare a salad with rice and vegetables for the winter. The variety of recipes allows you to choose a dish to suit every taste, and preparing them is not at all difficult - even an inexperienced housewife can handle this task.

Cooking features

Despite the fact that preparing a salad with rice and vegetables for the winter is not particularly difficult, there are several subtleties that should be taken into account:

The quality of the products used to prepare a dish plays a big role, even when it comes to canning them. For a salad, you need to choose the vegetable carefully, because if even one rotten tomato gets into the preparation, the entire preparation will be spoiled.
Before using rice to prepare a salad, it is recommended to soak rice for at least half an hour, preferably an hour or even two. This way it will cook faster. It is not advisable to boil it first: it is better for it to be boiled in vegetable juice, soaking in the taste and aroma of vegetables.
You can store a salad of rice and vegetables at room temperature, but you can only close it in sterilized jars, closing it with sterilized metal lids.

You can make a salad using several recipes so that you can choose the one that you and your loved ones will like best for the next season.

Classic recipe for rice salad with vegetables

tomatoes – 3.5 kg;
onions – 1 kg;
carrots – 1 kg;
sweet pepper – 1 kg;
rice – 0.2 kg;
salt – 40 g;
sugar – 0.2 kg;
vegetable oil – 0.3 l;
apple cider vinegar (6%) – 100 ml.

Cooking method:

Rinse the rice, cover with cold water, and leave to soak for an hour.
Wash the vegetables.
For tomatoes, cut off the stems and thickenings next to them. Cut each vegetable into 4–8 slices and grind through a meat grinder. You can grind them using a blender or food processor.
Remove the seeds from the peppers and remove the membranes. Cut the pepper into small squares.
Remove the skins from the onions and finely chop the onions with a knife. You can use a vegetable cutter.
Peel the carrots, wash them, grate them on a coarse grater.
Pour vegetable oil into a cauldron or thick-bottomed pan. Put peppers, onions and carrots in it, fry them for a quarter of an hour.
Pour tomato puree into the cauldron, cover with a lid and simmer for 20 minutes.
Add rice to vegetables and stir. Cook for a quarter of an hour.
Add salt, sugar, vinegar, boil for another 10 minutes and place in sterilized jars.
Roll up the jars, turn them over, and let cool without covering them.

The salad prepared according to this recipe lasts all winter without spoiling, even if the room temperature rises to 24 degrees. When you want to treat yourself to rice with vegetables, just open the jar and heat its contents. This side dish is universal, moreover, it can be eaten as an independent dish, which vegetarians will like and will help out during Lent.

Rice salad with zucchini and peppers

rice – 0.2 kg;
water – 0.5 l;
sweet pepper – 1 kg;
zucchini – 0.5 kg;
tomatoes – 1 kg;
vegetable oil – 0.2 l;
table vinegar – 50 ml;
salt – 20 g;
laurel leaves – 5 pcs.

Cooking method:

Rinse the rice and boil until half cooked, without adding salt to the water.
Remove the skin from the zucchini using a vegetable peeler. If they are young, immediately cut into small cubes measuring 1–1.5 cm. If the zucchini is more than 20 cm long, then cut it in half lengthwise, and, armed with a teaspoon or tablespoon (depending on the size of the zucchini), remove the seeds, only then chop the pulp.
Wash the peppers, cut each one in half, remove the seeds, removing them along with the “tail”. Cut into narrow, short strips. The salad will look beautiful if you use peppers of different colors.
Wash the tomatoes, remove the stems. Make a cross-shaped cut on the opposite side with a sharp knife. Boil water, place tomatoes in it, blanch them for 2-3 minutes. Catch them with a special spoon with holes for drainage and place them in cold water to cool. Remove the skin. Cut each tomato into 4 parts, cut off the seal in the place where the stalk was.
Pour oil into the bottom of a cauldron, cauldron or thick-bottomed pan, put all the vegetables there and simmer everything together for half an hour.
Add rice to the vegetables, add salt, add bay leaves, continue to simmer for another 15 minutes.
Pour in the vinegar, simmer for another 5 minutes, start putting it in clean jars that should have been sterilized beforehand.
Roll up the lids, place the jars upside down, cover with a woolen blanket, leave for a day or even more - the jars should cool completely.
Remove the blanket, turn the jars upside down and store them.

This salad turns out quite juicy, it will appeal to everyone who likes zucchini, especially since in winter they are quite expensive.

Salad with rice and cabbage

tomatoes – 2.5 kg;
rice – 0.25 kg;
sweet pepper – 0.5 kg;
hot chilli pepper – 50 g;
onions – 0.5 kg;
winter white cabbage – 0.5 kg;
carrots – 0.5 kg;
vegetable oil – 0.25 l;
salt – 40 g;
sugar – 0.2 kg;
apple cider vinegar – 100 ml.

Cooking method:

After washing the rice, soak it for an hour or boil until half cooked.
Wash the tomatoes, scald them with boiling water so that the skin cracks and becomes easy to remove, and peel.
Grind the tomato pulp in a blender or in any other way convenient for you. If you don’t have kitchen equipment, you can even rub them through a sieve - this method is more troublesome, but no less effective.
Wash sweet and hot peppers. Remove the seeds. Cut each pepper into 4-6 pieces lengthwise and cut into strips. This applies to both sweet and hot peppers. The latter needs to be cut very thin, but the sweet pepper straws should be 2–3 mm wide.
Peel the onions. Cut each into 4 pieces and cut into thin strips (quarters of rings).
Grate peeled, washed carrots for Korean salads. If you don’t have such a grater, you can cut the carrots into thin strips by hand.
Finely chop the cabbage. It should be about the same size as an onion straw.
Pour oil and tomato mixture into a large casserole dish, put on fire, simmer for 10 minutes after boiling.
Place the rest of the vegetables in the stewpot and simmer them for half an hour.
Add salt, sugar, rice, continue to cook the snack for 15 minutes.
Pour in vinegar, stir, simmer for another 5 minutes and place in prepared jars.

After the salad has cooled, it can be placed in the pantry or other place where preparations for the winter are stored. This salad does not require special storage conditions. The taste of the salad is a little unusual, but at the same time very pleasant. If you like cabbage, then you will probably like it.

Rice salad with eggplant

eggplants – 1 kg;
rice – 0.2 kg;
bell pepper – 1 kg;
tomatoes – 0.5 kg;
carrots – 0.3 kg;
onions – 0.3 kg;
salt – 60 g;
vegetable oil – 0.18 l;
table vinegar (9 percent) – 80 ml.

Cooking method:

Soak the rice in cool water for an hour.
Cut the eggplants in half, add salt, using half the salt specified in the recipe, leave for 2 hours, then shake off the salt, rinse the vegetables in running water, dry and, without peeling, cut into small cubes.
Cut the bell pepper lengthwise into 2 parts to make it easier to remove the seeds. Remove the seeds. Cut the pepper itself into squares or strips, depending on which shape in the salad you think is more appetizing.
Chop the onion in the same way, first freeing it from the husk.
Grate the carrots. It is better to use a grater for Korean salads, but you can also use a regular one.
Peel the tomatoes. It will be easier to do this if you first pour boiling water over them or put them in boiling water for a couple of minutes. After the tomatoes are peeled, they should be cut into small cups.
Pour oil into the bottom of the cauldron, add onions and carrots, fry a little (5-10 minutes).
Add the eggplants and fry them too for 10 minutes.
Add tomatoes, peppers and simmer the vegetables under the lid for 20 minutes.
Add rice, salt, continue cooking the dish, stirring occasionally, for 20 minutes.
Pour in the vinegar, stir and cook for a couple more minutes. Place into sterilized jars. Cover them with sterilized metal lids.

Rice salad with eggplant is a delicious and satisfying appetizer. If desired, you can add a little garlic to it - about 5 minutes before the dish is ready.

Vegetable salad with rice and beans

rice – 0.2 kg;
beans – 0.2 kg;
tomatoes – 3 kg;
sweet pepper – 1 kg;
onions – 1 kg;
carrots – 1 kg;
garlic – 1 head;
hot capsicum – 20 g;
sugar – 0.2 kg;
salt – 60 g;
vegetable oil – 250 ml.
table vinegar (9 percent) – 100 ml.

Cooking method:

Sort beans and rice, soak in cool water in advance: beans for 5-6 hours, rice for an hour.
Wash and peel the vegetables. You need to remove the skin from tomatoes and remove the seeds from peppers.
Grind the tomato pulp.
Finely grate the carrots. Ideally, you should use a Korean salad grater.
Cut the pepper (both bitter and sweet) into strips.
Cut the onion into half rings.
Crush the garlic with a garlic squeezer.
Boil the rice and beans separately from each other until half cooked.
Fry vegetables, except tomatoes, in boiling oil for 10 minutes.
Add tomato pulp and vinegar. Simmer the vegetables for another 10 minutes.
Add beans to the vegetables, boil for another 15 minutes, add rice and cook everything together for another 10 minutes.
Salt, add sugar and garlic. After simmering for another 5 minutes, place in sterilized jars.
Seal the jars with metal lids. When cool, store in a cool place.

The salad prepared according to this recipe is especially satisfying and healthy, because it contains quite a lot of vegetable protein.

Rice and vegetable salads are one of the most practical preparations for the winter. They can replace an appetizer, a side dish, or be used as an independent dish with high nutritional value.

Italian cuisine is a powerful component layer of food and cooking traditions, characteristic of the regions located on the Apennine Peninsula. The principles and traditions of Italian cuisine have long become part of the world culinary art.

Little rice, as the Italians affectionately call dishes made from local varieties of rice - Arborio, Carnaroli, Roma, Vialone Nano, etc. The peculiarity of preparing risotto - rice with a high starch content should be fried in olive or butter, and then boiled with the gradual addition of portions of broth or water. And at the end, when the rice is almost completely cooked, meat, fish, vegetables, mushrooms, etc. are added to the risotto. For taste and fluffiness, Parmesan or Pecorino is added to the risotto.

I really liked the recipe for making risotto with sardines. Moreover, the form of sardines - fresh or canned with oil - does not really matter. Sardine is the common name for several species of commercial fish of the herring family: pilchard sardine, sardinops and sardinella. Huge schools of sardines, sometimes several billion individuals, gather in schools and migrate following the cold currents. And behind them dolphins, whales, sharks swim, and birds fly. The phenomenon, they say, has not yet been explained.

Now, unfortunately, sardines are not sold in rectangular tins, where 10-12 fish weighing no more than a quarter of a pound are filled with olive oil. The lion's share of “real” sardines is chopped young herring, anchovy, anchovies or sprat. Other than a similar method of preparation, such canned food has nothing in common with those same sardines in oil. I have repeatedly seen rice with canned fish, prepared like risotto, on restaurant menus. I really liked the dish

Let's prepare a homemade dish - rice with canned fish. This is not risotto with sardines in oil, in the literal sense, but the dish is very tasty. In addition to sardines, any fish prepared the same way as sardines is suitable. I will even say that saury in oil is best suited.

Rice with canned fish. Just!

Ingredients (2 servings)

Arborio rice 200 gr
Sardines in oil 1 can
Onion 1 piece
Garlic 1-2 cloves
Basil 4-5 sprigs
Parmesan 50 gr
Salt, black pepper, dry herbs, olive oil taste

Open the can of sardines and drain the liquid into a cup. Divide the sardine pieces into large pieces, taking care to remove the backbone.
Peel the garlic and lightly crush it with a knife block to flatten it.
Ingredients: arborio rice, sardines in oil, vegetables
Heat 3 tbsp in a frying pan. l. olive oil and let it heat. Sauté the garlic in the oil, then remove from the oil and discard. Garlic's job is to flavor the oil.
Peel the onion and cut into thin rings. Fry the onion in oil until golden brown. Try not to overcook; it will be enough if the onion turns brown.
Add the fried onions to the rice, stir and continue frying for a few minutes. The rice grains should begin to become pearly translucent around the edges. Salt the rice, add 1-2 pinches of dry aromatic herbs (the so-called “Mediterranean” mixture of herbs is suitable).
Pour the liquid drained from the can of sardines and half a glass of vegetable broth or regular hot water into the rice. Continue cooking the rice until all the liquid has been absorbed by the rice.
Place sardines into rice.
Without stirring, add about 0.5 liters of hot broth or water.
Cook the rice with canned fish until the rice is completely cooked until it looks like cream. Add finely chopped basil to the rice and stir.
Add finely chopped basil to the finished rice with canned fish.
Let the rice stand covered over low heat for a few minutes.
Sprinkle grated Parmesan cheese over the rice and canned fish and stir.

Among various preparations, canned salads are especially popular. Winter rice salad with various additives is an excellent appetizer that will become a complete lunch for the whole family. We will find out how to prepare it in this review.
Recipe contents:

Rice is a grain crop that is widely popular. It is used primarily for second courses, including the famous pilaf, risotto, and paella. Soups are also made from it - kharcho, rassolnik, and even borscht. However, in recent years, rice salads have gained particular popularity. And not only for quick preparation, but also in the form of a preparation for future use. This review will be devoted to preservation for the winter.

Salad with rice for the winter is a dietary and tasty preserve that can be prepared without spending a lot of time and effort. This preparation will help out if you need to quickly cook soup or cook pilaf. All you have to do is open the jar, add other ingredients and a delicious lunch is ready. The uniqueness of the dish lies in the fact that it is a hearty and tasty appetizer, ideal hot as a side dish and a cold salad. In addition, it can be prepared in a variety of ways, combining all kinds of products. Rice goes perfectly with cabbage, zucchini, tomatoes, sweet peppers and other ingredients.

Salad with rice for the winter - cooking secrets

The process of canning at home is quick and easy. Attention should be paid to careful selection of vegetables that will be included in the dish. Spoiled vegetables will shorten the shelf life of the product. Therefore, you need to choose the ripest vegetables and carefully cut out unsuitable places.

Also, so that the preserved food does not deteriorate during storage and is stored longer, be sure to sterilize the containers and lids. Place the finished snack in sterile jars while hot. Cool at room temperature under a warm blanket and store in the cellar. If the snack is made in small quantities not for winter, then it is enough to cover it with a plastic lid, without rolling it with an iron one.

To make the preparation look beautiful, choose vegetables of different colors. For a rich taste, use sesame or corn oil instead of sunflower oil. If the snack includes tomatoes, then use meaty varieties. They are usually peeled and crushed or turned into tomato pulp.

Bell peppers, onions and carrots are peeled, chopped and sautéed, or boiled in tomato sauce. To add spice, garlic and chili peppers are added to the dish. Their quantity is regulated independently, based on personal taste preferences. Spices and herbs are practically not used for appetizers. Sometimes they add a little dried herbs, fresh herbs, seasonings... The main thing is not to overdo it, so as not to interrupt the taste of the snack.

First of all, you should choose the right rice so that the cereal does not turn into porridge during cooking. To do this, give preference to the long-grain variety. For example, the basmati or barakat variety. They contain less starch, do not boil over and look good in the finished dish. However, long grain rice is not as tasty as short grain rice. Therefore, some housewives choose round rice. It absorbs the taste and aroma of other components of the snack quite well. The rice also turns out tender and soft, but is often overcooked.

Before cooking the rice, remove any debris, if any. Rinse well with running water and soak in cold water for 2 hours to remove excess starch. Then the boiled rice will come out more crumbly and will not turn into a sticky mess. Then boil it for 20 minutes in a small amount of boiling water until half cooked.

Calorie content per 100 g - 131 kcal.
Number of servings - 3-4 kg
Cooking time - 1 hour 15 minutes

Ingredients:

Rice - 250 g
Tomatoes - 8 pcs.
Salt - 2 tbsp.
Sunflower oil - 250 ml
Carrots - 3 pcs.
Table vinegar 9% - 4 tbsp.
Sweet pepper - 3 pcs.
Onions - 3 pcs.
Sugar - 200 g

Step-by-step preparation of winter salad with rice and vegetables:

Pour boiling water over the washed tomatoes and remove the skin. Grind in a food processor or immersion blender, or pass through a sieve.
Peel the onion and cut into small cubes.
Wash the sweet pepper, remove seeds and membranes and cut into thin strips.
Wash the carrots, peel and cut into strips or grate on a coarse grater.
Wash, soak and boil the rice.
Salt the tomato mass, add sugar, pour in vinegar, oil and mix. Place on fire and boil.
Add carrots to the boiling tomato mass, stir and cook covered for 15 minutes.
Then add the bell pepper and continue cooking over low heat for another 15 minutes.
After 15 minutes, add the onion to the vegetable stew and cook for half an hour until the vegetables are ready.
Then pour oil into the prepared vegetables, add salt and sugar and boiled rice. Stir and cook for 5 minutes to allow the rice to absorb the vegetable juices.
Pour vinegar into the products and stir. Remove the pan from the heat.
Pack the prepared salad with rice and vegetables for the winter hot into sterilized jars, screw on with clean lids, turn upside down, cover with a warm towel and leave to cool.
Store jars in a cool place.

Salad with rice and zucchini will be an indispensable snack on winter days for the whole family. A snack will be a real salvation when you don’t have time to cook lunch or dinner.

Ingredients:

Rice - 2 tbsp.
Zucchini - 2 kg
Onion - 2 kg
Sunflower oil - 3 tbsp.
Sweet pepper - 2 kg
Tomatoes - 3 kg
Salt - 20 g
Vinegar - 40 g

Step-by-step preparation of winter salad with rice and zucchini:

Wash the zucchini and cut into medium pieces.
Peel the onion and cut into half rings.
Peel the sweet pepper from the partitions with seeds and cut into half rings.
Pour boiling water over the tomatoes, remove the skin and squeeze out the juice.
Pour the tomato juice into a saucepan and bring to a boil.
Pour in vegetable oil, add onion and cook for 15 minutes.
Season with sweet pepper and continue cooking for another 15 minutes.
Add the zucchini to the mixture and simmer for 10 minutes.
Add boiled rice, salt and cook the appetizer until the cereal is completely cooked.
Pour in the vinegar, stir and pour the hot mixture into jars, roll up the lids, wrap in a warm blanket and leave until cool. Transfer to the cellar for storage.

Rice and eggplant salad for the winter turns out very tasty. Absolutely everyone will like it, even gourmets. Thanks to this appetizer, you can prepare dinner in a hurry. To do this, all you have to do is fry the meat and open a jar of vegetables.

Ingredients:

Rice - 200 g
Eggplants - 1 kg
Onion - 300 g
Carrots - 300 g
Sweet pepper - 1 kg
Tomatoes - 0.5 kg
Salt - 30 g
Vinegar - 80 ml
Vegetable oil - 180 ml

Step-by-step preparation of salad with rice and eggplant for the winter:

Boil the rice cereal.
Cut the eggplants lengthwise, add salt and leave for half an hour. Then rinse, dry and cut into cubes.
Remove the seeds from the pepper and cut into strips.
Peel the onion and cut into small cubes.
Peel the carrots and grate them.
Place the tomatoes in boiling water for a few seconds, peel the skins and cut into cups.
Pour oil into a cauldron, heat and add onions and carrots. Fry for 10 minutes.
Add eggplant and fry for another 10 minutes.
Add tomatoes and peppers to the ingredients and simmer covered for 20 minutes.
Add rice, salt and cook for 20 minutes.
Pour in the vinegar, stir and keep on the stove for 2 minutes.
Place the product in clean prepared jars and close with sterile lids.

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