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➠ Assorted vegetable salad for the winter
➠ Salad with rice and mushrooms for the winter

Salad with rice and mushrooms for the winter

3063

Kitchen Russian

Calorie content 125.6 kcal

Portions 3 l.

Cooking time 120 minutes

Proteins * 2.4 gr.

Fats * 1.7 gr.

Carbohydrates* 29.4 g

Salad with rice and mushrooms for the winter

Content

Rice goes well with mushrooms and vegetables. According to the proposed recipe, you can prepare hearty pilaf for the winter, and also lean one. It is better to take forest mushrooms for the salad, but with mushrooms it will turn out no worse. This salad can be eaten cold or hot, can be used for soup, can be served as a side dish for meat dishes. Cooking without sterilization.

Ingredients

Cooking process

Rinse the mushrooms thoroughly and chop into medium pieces.

Peel the onion and cut it into thin quarter rings. Fry chopped mushrooms and onions in a little oil until half cooked. Fry over medium heat, covered and until the mushroom juice has evaporated to the maximum.

Peel and chop the carrots on a coarse grater.

Wash the peppers and tomatoes, remove the stalks and seeds from the peppers. Then cut these vegetables into medium pieces as well.

Pour the amount of vegetable oil indicated in the recipe into a special saucepan for cooking jam, heat it and fry the grated carrots in it for 5 minutes. Then transfer the chopped tomatoes and peppers to a saucepan. Simmer vegetables for another 5 minutes over medium heat.

Rinse rice with running water.

Then transfer the mushrooms fried with onions to the pan with the vegetables and add the washed rice. Simmer the salad over low heat for an hour, remembering to stir it occasionally. At the end of stewing, add salt, sugar and spices to your liking (chopped garlic, allspice and black pepper, laurel leaf) into the salad. Be sure to try the salad and adjust the taste. Then, for the reliability of preservation, pour the required amount of vinegar. You can turn off the fire after 5 minutes.

Put the hot salad with rice and mushrooms in sterile jars and roll up with boiled lids. Cool jars of salad under a "fur coat" and transfer to storage in a dark place.

Eat to your health!