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➠ Rice and pepper salad for the winter

Rice and pepper salad for the winter

882

Kitchen Russian

Calorie content 140.8 kcal

Portions 4 l.

Cooking time 150 minutes

Proteins * 2.4 gr.

Fats * 4.2 gr.

Carbohydrates* 34.5 g

Content

I propose to prepare an easy-to-prepare salad with rice and bell pepper for the winter. Winter preparation can be eaten cold as a snack or used for cooking, for example, lazy cabbage rolls, adding minced meat. You can also make soup by opening a can.

Ingredients

Cooking process

Prepare all the ingredients for the rice and pepper salad.

Wash the tomatoes thoroughly, dry them and cut them into half rings or in any way convenient for you. Optionally, you can clean it from the skin by making a cross-shaped incision, placing it in pre-prepared boiling water, and then in ice water.

Wash the carrots, peel them with a vegetable peeler and grate on a coarse grater.

Wash the bell peppers, peel them of seeds and core, and then cut into large cubes.

Peel the onions, rinse and cut into medium cubes.

Put the prepared vegetables in a metal dish with a thick bottom. Add the required amount of vegetable oil, rice, granulated sugar and table salt. Place the container with the contents over medium heat and bring to a boil. Then reduce heat, cover and cook for about 45 minutes, stirring occasionally.

About 5 minutes before cooking, add black peppercorns and bay leaves, and pour in the vinegar. Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Gently spread the hot salad in sterile jars using a ladle.

Cover and roll up with a seaming machine. Turn the salad jars upside down and wrap them in a warm blanket. Leave in this form until it cools completely for about a day. Then, turn the cooled snack jars over and transfer to a cool, dark place for long-term storage.

Bon Appetit!