Universal harvest for the winter: salad with rice and tomatoes

Each landlady knows that harvesting for the winter is a laborious and energy-intensive process. As sometimes you do not want to shred a pile of vegetables, fiddle with the banks, and then stand by the hot plate until late at night, looking at the timer. We are saved by the realization that this process we do not do regularly, besides there are recipes that are considered simple and easy, for example vegetable salad with rice. Harvesting for the winter, which we offer to your attention, will become a real rescue on a cold winter day when preparing a dinner in a hurry.

Snack, able to become a regular guest on the table

This simple snack is very beneficial to use as a nourishing snack, because the ingredients are not only vegetables, but also rice. Such a salad mistresses like to use as a filling for soup. Serve it and garnish to the main dish, and also just spread on a sandwich. Now that we know how universal the use of harvesting for the winter, the salad with rice should become a regular guest on our table. Let's make a snack.

List of ingredients

To prepare the dish, we need only the simplest components:

• Ripe tomatoes - 2.5 kg.
• Sweet Bulgarian pepper, peeled from seeds - 1 kg.
• Onion - 1 kg.
• Carrots - 1 kg.
• Sugar sand - 3 tablespoons.
• Salt - 2 tablespoons without a slide.
• Vegetable oil - 1 glass.
• The rice is long - 1.5 cups.
• Black ground pepper - to taste.

If you are not sure that your family will crack down on banks, without waiting for the New Year, the harvest for the winter (salad with rice) can be supplemented with three tablespoons of vinegar.

Preparation of vegetables

First, you need to prepare the vegetables: cleanse the seeds and husk and wash. Then you can act in two ways, as you like. You can cook pasta from vegetables, passing them through a meat grinder, or you can chop with a knife and use a grater. If you like aesthetics in a dish, a spectacular appearance, then stick with the second option. The first option will shorten the total cooking time.

Harvest for the winter: a salad with rice. Cooking method

Finely chopped onions are laid in a cauldron or deep frying pan. Pour just enough oil to fry onions, the remainder is already added during the quenching process. Kazan with a capacity of 6 liters can easily cope immediately with the whole mass of vegetables. Therefore, if you have not done harvesting for the winter, a salad with rice can become a pioneer. After all, with a large cauldron you do not need to fry vegetables one at a time, and then lay them on the dishes.

On medium heat, fry the onions until golden-colored or transparent, stirring with a wooden spatula, so as not to burn. At this time, while the onion is browned in a frying pan or in a cauldron, you can rub on a large grater carrot. Now it's time to add the crushed carrots to the onion, mix, cover and let it simmer for another 5 minutes. At this time, you can cut into cubes sweet Bulgarian pepper.

Let's open the secret: if you rub the pepper on a large grater, the taste of our preparation for the winter will not be spoiled at all. Salad with rice, the recipe of which we now represent, from this is able only to win and purchase additional colors in their taste. It remains to connect the chopped pepper with the already-poured vegetables in the cauldron, stir again, cover and fry for another 10 minutes.

Now proceed to the main vegetable ingredient and we will grind tomatoes. Here there is one nuance: tomatoes grown on their own beds, have greater juiciness and fleshiness and less hardness of the peel. Purchased tomatoes often sin by excessive density of the pods. Therefore, own-grown tomatoes or fruits bought from a farmer, we shall chop small with a knife, and harder varieties will be passed through a meat grinder or crushed in a blender. Send the tomato mass to the cauldron, add the rest of the vegetable oil, mix everything and continue to stew.

Blanks for the winter: salad "Tomatoes with rice". The final stage of preparation

Now you need to rinse twice in cold water rice, and then pour it in a separate pan with steep boiling water. Next, close the container with a croup of lid tightly and leave to steam for half an hour. If you want to speed up the process, you can boil rice until half-ready for 10 minutes, no more. Check the readiness of vegetables visually. 10 minutes before the completion of the extinguishment, the steamed rice should be placed in the cauldron. At the same time, the preparation is savored with salt and sugar, add pepper to taste. The total time spent by rice in a pot of vegetables should not exceed 15 minutes, so that at the exit the snack does not turn into an unsightly sticky mass.

Sterilization of cans

It is best to opt for 800-gram glass jars. While vegetables with rice stew, you can safely sterilize the container. Our harvest for the winter (salad with rice) should be spread out to the banks in a hot form. For rolling up cans you can use ordinary tin covers and a machine. To facilitate the life of the housewives, we will omit the pasteurization process, turn the rolled cans over the lid and wrap them in a quilt. Let's leave it until the complete cooling, you can at night.

Conclusion

One important point: if you are in the habit of trying a dish before sending it to cans, do not despair if the rice in the snack appears damp. This is normal, because we agreed not to create porridge from the preparation. While the banks will cool down, rice will absorb all the necessary moisture from the vegetables and will be ready.

Our fast preparation for the winter (salad with rice) is ready. We rearrange the banks in a cold place and wait for the opportunity to open them.