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Salad with rice and vegetables for the winter

0
775
Kitchen Russian
Calorie content 127.8 kcal
Portions 4 l.
Cooking time 1 minute.
Proteins * 2.1 gr.
Fats * 4.2 gr.
Carbohydrates* 32.2 g
* per 100 gr. product
Salad with rice and vegetables for the winter
Content

Rice salads rolled up for consumption in winter are incredibly popular for their versatility, filling, and delicate, delicate flavor. Having opened this salad in winter, you can safely use it instead of a side dish, just heating it up - this is an incredible time-saver for working people.

Ingredients

Cooking process

step 1 out of 8
Pour vegetable oil into a deep cauldron, peel the onion and cut into small pieces. Set the cauldron with oil on medium heat and wait for a boil, then add the onion.
step 2 out of 8
Peel, wash and rub the carrots on a fine grater. A more original option - carrots can be passed through a meat grinder with a mesh, which has the smallest holes. Add the carrots to the cauldron to the onion and stir, lower the heat a little.
step 3 out of 8
Sort the tomatoes, remove the white dense parts and mince. Also send tomato puree to a cauldron with vegetables, stir.
step 4 out of 8
Bring the vegetable mass to a boil.
step 5 out of 8
Rinse the rice several times until clear water. When its contents boil in a cauldron, put raw rice there.
step 6 out of 8
Bring to a boil again. Then reduce the heat to a minimum, cook the salad, stirring from time to time with a wooden spatula and removing the vegetable mass from the bottom.
step 7 out of 8
Cook the salad in this way for 1 hour, for 10 minutes. before the end of cooking, add granulated sugar and salt, pour in vinegar and mix.
step 8 out of 8
While cooking salad with rice, sterilize the jars, boil the lids. Transfer the prepared product to prepared hot jars, cover with hot lids and roll up. Cool upside down, wrapped in a warm blanket for even cooling, then transfer to the basement or closet.

Bon Appetit!

 

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