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➠ Zucchini salad with rice for the winter

Zucchini salad with rice for the winter

1231

Kitchen Russian

Calorie content 123.8 kcal

Portions 3 l.

Cooking time 45 minutes

Proteins * 2 gr.

Fats * 3.4 gr.

Carbohydrates* 30.8 g

Content

Zucchini salad with rice - juicy, rich and very satisfying. It goes well with any meat dish as a side dish, and can also be served as a cold appetizer. Preparing a salad is simple: chopped vegetables and half-cooked rice, you just need to mix and simmer for half an hour. We do not neglect the sterilization of cans - this will protect the seaming from damage and ensure the safety of the product throughout the winter. The weight of the vegetables is indicated already peeled.

Ingredients

Zucchini 2 Kg White rice (half finished)) 1 tbsp. Bell pepper 500 gr. Fresh tomatoes 1 kg Sunflower oil 1 tbsp. Granulated sugar 100 g Coarse salt 2 - 3 tbsp Table vinegar 9% 50 gr. Ground black pepper 0.5 tsp

Cooking process

We wash the rice under running water. Fill with water so that all the grains are covered and put on the stove. Bring the contents to a boil and cook over medium heat for ten minutes. After cooking, put the rice in a colander and let the broth drain.

Wash the bell pepper from dirt and cut each fruit in half. We remove the seeds, cut out the stalk. Cut the pulp into small cubes.

Wash the zucchini and dry it. If their skin is too rough, we must cut it off, and remove the seeds and discard. We use young zucchini entirely, only cutting off the tips on both sides. Cut the prepared zucchini into small pieces of arbitrary shape.

We wash the tomatoes, dry them and cut out the trace of the stalk from each. Cut them into small pieces.

Put prepared rice into a large saucepan, pour in vegetable oil and pour in chopped vegetables. Mix and place on the stove. Heat the vegetable mixture to a boil with constant stirring. Add salt, black pepper and granulated sugar and cook for half an hour. At the end of cooking, pour in the vinegar, stir and remove the salad from the stove.

We pack the hot salad in pre-sterilized dry jars and roll up with dry sterile lids. Cover the sealed cans with a blanket and let them cool slowly in this position. After cooling, remove the salad for storage.

Bon Appetit!