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Canning salads with rice has its own characteristics. Following simple rules will allow you to prepare incredibly tasty dishes, which will come in handy in winter. A very tasty salad with rice for the winter is a hearty, complete dish, which is also rich in vitamins. And there are so many of them in winter.

Tomato salad with rice for the winter

The aroma of this dish is so rich that as soon as you open the jar your appetite is inflamed. A tasty and nutritious dish will come in handy in those cases when there is absolutely no time for cooking.

You will need:

1 kg. juicy carrots;
1 kg. tomatoes;
1 kg. salad onions;
1 kg. sweet pepper;
a couple of two-hundred-gram glasses of rice;
a couple of two-hundred-gram glasses of butter;
half a two hundred gram glass of sugar;
a couple of st. l. salt;
floor 200 gr. glasses of vinegar 9%.

Rice salad for the winter recipes:

Without exception, all vegetables are washed, peeled and slightly dried.
All available seeds are carefully removed from the pepper, and it is cut into thin strips.
A grater is used to chop carrots.
The onion is cut into thin halves of rings.
Tomatoes are literally immersed in boiling water for a couple of seconds, after which the skin is effortlessly removed. After which they are ground in a meat grinder or blender.
The rice is boiled until it becomes crumbly.
The tomatoes are transferred to the container most suitable for subsequent manipulations, salted, sprinkled with sugar, mixed with vinegar and oil. Boil the tomato mass in this composition.
Add carrots to the tomato puree and boil for about a quarter of an hour.
Add chopped pepper to the vegetable mixture and boil for another quarter of an hour.
Now it's the turn of the onion. It is added to the tomato mixture and boiled for at least half an hour.
The last necessary component is rice. After adding it, the salad only needs to simmer for about five minutes until it’s ready.
When preparing the salad, you should prepare the containers that are simply necessary for high-quality canning. It should be washed well and subjected to mandatory sterilization.
Freshly prepared salad is placed into heat-treated jars and immediately rolled up.
To slow down the cooling process as much as possible, the jars should be covered with something warm.

Rice salad for the winter is very tasty

Canning green tomatoes seems very difficult for many housewives. In addition, not everyone likes this preparation. But not when canning them with rice. This is an amazingly tasty side dish that is very easy to prepare.

You will need:

two hundred gram glass of rice;
a couple of kg. green tomatoes;
half kg. juicy carrots;
half kg. sweet pepper;
half kg. salad onions;
a quarter of a two hundred gram glass of salt;
half a two hundred gram glass of sugar;
one and a half two hundred gram glasses of butter.

Vegetable salad with rice for the winter:

The rice should be soaked for a couple of hours first.
All the seeds are carefully removed from the pepper, and it is cut into miniature cubes.
Tomatoes are cut in the same way.
The existing peel is removed from the onion and it is cut into thin rings.
The carrots are peeled and then grated on a simple grater.
Place all the chopped vegetables in a container suitable for all further actions and mix with rice.
All remaining unused components are added to the rice-vegetable mass and the mixture is boiled for about forty minutes.
During this time, the dishes needed for preservation are prepared. It is washed with soda and subjected to high-quality pasteurization.
The prepared salad is placed in heat-treated jars and immediately rolled up.

Step-by-step cooking recipe

Chop onions, carrots and peppers.

Then grind the tomatoes through a meat grinder into a container of suitable size.

When the tomato puree boils, add onions and carrots.

Stir, let it boil and cook for 10 minutes.

Add chopped pepper to the pan.

Pour 1 glass of sunflower oil into the vegetables, add 4 tablespoons of sugar and 1 full tablespoon of salt.

Stir, cover the pan with a lid and simmer over low heat for about 15 minutes.

Wash 1 cup of rice in cold water and place in a sieve.

Add rice to vegetable mixture.

Stir well, bring to a boil, cover the pan with a lid and cook over low heat for about 40 minutes.

The salad will be ready as soon as the rice becomes soft.

Before preparing for the winter, add 2 tablespoons of 9% vinegar to vegetable salad with rice.

Stir and turn off the heat.

Place the hot salad in sterilized jars to the very top.

We tighten the jars with sterilized screw caps or close them using a seaming key.

Satisfied winter salad with rice

An unusual but surprisingly tasty combination of rice and cabbage will certainly cause a sensation among guests. A very satisfying dish with a pleasant acidity helps you quickly prepare for any holiday, and the table will be much more colorful than with standard potatoes.

You will need:

5 kg. tomatoes;
1 kg. sweet pepper (different colors);
1 kg. salad onions;
1 kg. regular cabbage;
1 kg. juicy carrots;
a couple 200 gr. glasses of butter;
4 tbsp. l. salt;
a couple 200 gr. glasses of sugar;
half kg. rice;
200 gr. a glass of apple cider vinegar 6%;
half a hot pepper.

Rice salad for the winter:

Tomatoes are immersed in boiling water for a few seconds, after which it is easy to simply remove the skin. Without it, they are ground in a meat grinder.
The seeds are removed from the pepper and then it is cut into as thin strips as possible.
The cabbage is also chopped into thin strips.
The carrots are washed, peeled and then grated.
The seeds are also removed from the hot pepper and finely chopped.
Tomato puree and oil are transferred to a container suitable for cooking vegetables, where they are boiled for about twenty minutes.
Then other chopped vegetables are added to the tomato mass. They should be boiled for about forty minutes.
In a separate bowl, boil the rice until it becomes soft.
Add rice and all remaining ingredients to the vegetable mixture. In its entirety, the salad simmers for another ten minutes maximum.
The containers are also prepared, which should be washed with soda and subjected to the necessary sterilization.
Only in jars that have been treated at high temperatures is the finished product placed and rolled up in an instant.

Important! The salad can be either very spicy or very hot. Depending on personal preferences, the amount of pepper can be increased or abandoned altogether. Adding greens will make it more aromatic and summer-fresh.

Step-by-step preparation

The first step is to wash all the vegetables.
Carrots are grated on a coarse grater or cut into thin strips.
It is better to cut onions, tomatoes or peppers into cubes. If desired, you can cut the vegetables into half rings or in any other convenient way. Some people put tomatoes through a meat grinder.
The rice is washed and soaked in cold water for 40-50 minutes.
To prepare a tourist’s breakfast with beans, it is recommended to leave them in water for several hours, or better yet, overnight. Then the beans are thoroughly washed in running water and cooked until half cooked.
You need to take a large saucepan or cauldron and pour oil into it.
When the oil is hot, add the onion to the pan and simmer for about 10-13 minutes.
Add grated carrots to the onion, mix and leave for another 10 minutes.
Add tomatoes and rice (or other grains) to the mixture, cover with a lid and leave to simmer again.
After 10-13 minutes, pepper is added to the mixture. It must be simmered over low heat for about 35-40 minutes. To prevent the salad from burning, it must be stirred periodically during cooking.
At the end of cooking, salt, vinegar and sugar are added to the salad.
For flavor, you can add garlic, peppercorns, bay leaves and other spices. But you shouldn't abuse them.
It is necessary to sterilize the jars for 8-10 minutes. This is important for those who prepare a tourist breakfast salad for the winter and want the appetizer to last as long as possible.
After mixing the dish well, place it in pre-sterilized jars and roll up.
Jars with the finished product must be placed with their lids down until they cool down. After cooling, the jars are stored in a cool and dark place.

Opened salad is stored in the refrigerator for no more than 10 days.

“Tourist's Breakfast” is a truly universal dish. This is a great appetizer on the holiday table. It is bright enough, so it does not require additional decoration. The salad is used as a side dish for poultry, meat and fish. They make sandwiches with it and eat it as an independent vegetarian dish. Some people add salad to gravies, stir-fry soups and other hot dishes.

Rice salad for the winter

An unusual, slightly spicy salad with the addition of beans can be used both as an elegant side dish and as a luxurious snack. With a pleasant spiciness and an amazing garlic aroma, it can only cause admiration.

You will need:

6 pcs. juicy carrots;
two hundred gram glass of rice;
1 kg. sweet pepper;
1 kg. salad onions;
floor l. oils;
3 kg. tomatoes;
3 tbsp. l. salt;
1 head of early garlic;
a two hundred gram glass of beans;
two hundred gram glass of sugar;
half a hot pepper.

Rice salad for the winter:

The tomatoes are literally immersed in boiling water for a moment and then the skins are removed with great ease.
Peeled tomatoes are crushed in the most ordinary meat grinder.
The carrots must be washed, peeled and cut into very thin and long strips.
The onion is peeled and then cut into tiny pieces.
The seeds are extracted from the pepper, and it is also cut into strips.
The hot pepper is finely chopped.
A press is used to crush garlic.
Rice and beans must be soaked for an hour and boiled separately from each other.
In the container that is most suitable for further actions, the oil is heated. All prepared vegetables are laid out in it and boiled for a third of an hour.
All other ingredients are added and the salad is boiled for another ten minutes.
Jars containing soda must be washed and subjected to high-quality sterilization.
The still very hot salad is placed in a heat-treated container and rolled up immediately.

Tip: Depending on the desired result, you can change the amount of tomato required. By reducing it, the dish will be thick, and if you add more, the rice will end up in a very original tomato sauce and will look more like a sauce rather than a side dish.

Zucchini salad with rice for the winter

Rice, combined with vegetables such as eggplant and zucchini, is an incredibly tasty dish. It’s difficult to call it a salad, because it can be a full breakfast, and not just a snack. Moreover, it is nutritious, healthy and aromatic.

You will need:

one and a half kg. eggplant;
one and a half kg. zucchini;
1 kg. tomatoes;
one and a half kg. regular cabbage;
a couple of st. l. salt;
floor 200 gr. glasses of sugar;
half tsp ground regular pepper;
half kg. salad onions;
two hundred gram glass of butter;
half a two hundred gram glass of vinegar 9%.

Winter zucchini salad with rice:

Zucchini, cabbage and eggplant are cut into very thin strips.
Tomatoes are immersed in boiling water just a little bit and immediately peeled. Only after this they need to be ground in a meat grinder.
All peels are removed from the onion and it is cut into thin halves of rings.
The rice is boiled until soft.
The oil is mixed with salt, vinegar and salt, and then heated to maximum.
Add cabbage to the heated vinegar mixture and simmer for ten minutes.
The remaining vegetables are added to the cabbage and simmered for at least another quarter of an hour, after which rice and pepper are added.
The full salad is boiled for about twenty minutes.
At this time, the containers necessary for the conservation process are prepared. It is washed with the most ordinary soda and must be sterilized.
The finished rice salad is placed in thermally treated jars and immediately rolled up.

Zucchini salad for the winter with rice is of particular value. They are not only incredibly tasty, but also healthy. And it’s very convenient to make a holiday for yourself from time to time, not to stand at the stove, but just open a jar with such a masterpiece and eat a hearty meal. And if you consider that the preservation of such a product is done quite quickly and simply, then this preparation has no price at all.

Salad

September 26, 2018
Blanks
Galina Chebykina

“Tourist’s breakfast” with rice (we recommend preparing this wonderful snack for the winter) is a favorite preparation for many.

There are a lot of recipes, you just need to have a rich imagination and a desire to eat deliciously! This salad will help out everyone who often doesn’t have time to cook, and will also become an excellent companion on hikes when full meals are just a dream.

Do you want to learn how to prepare a salad with rice “Tourist’s Breakfast”? Then we invite you to familiarize yourself with the contents of the article.

Cooking features

In Soviet times, every family prepared a “Tourist's Breakfast” with rice for the winter. Today, few people even remember that such a salad exists.

Over the entire period of its existence, the recipe has undergone changes, some cook according to the classic recipe, others add meat, while others are afraid to prepare canned food with meat ingredients.

Today we will look at several recipes, but it is important to remember the features of canning salad with rice “Tourist’s Breakfast”:

Spoiled vegetables are not suitable for canning; they must be selected carefully. If you take cheap, rotten ones in order to save money, then be prepared for the fact that the shelf life will be halved!
Any type of rice is suitable, but round grain rice is tastier. To save time on cooking, you can soak the cereal in cold water for 2 hours and then rinse well.
You cannot save time on heat treatment, especially if you choose a recipe with minced meat.
Only metal lids are allowed; they can provide complete sealing, but plastic ones cannot!
Before packaging, jars and lids undergo mandatory sterilization.

How to prepare a “tourist’s breakfast” for the winter? Just follow the prescribed recipe and you will get a very tasty salad, and maybe several types!

Classic “Tourist Breakfast”

The salad prepared according to the classic recipe can be stored not only in the refrigerator, but also at room temperature. It can be served as a separate cold appetizer or reheated and served as a side dish with any meat or fish dish. It turns out very tasty, the combination of products is the simplest. Required:

a glass of rice;
kilogram of tomatoes;
half a kilo of sweet pepper, the same amount of onions;
half a glass of sunflower oil, a little less 9% vinegar;
sugar 410 grams, salt half as much.

Preparing “Tourist's Breakfast” for the winter with rice is very easy to make, especially according to this recipe. We invite you to familiarize yourself with it in detail.

Preparing a salad according to a classic recipe

The rice must be washed, then you need to let it stand in water for an hour. After soaking, rinse again.
Peel the onion, cut into small pieces. Peel the tomatoes and cut into cubes. Peel the bell pepper from seeds and stems, cut into small cubes.
Pour oil into a thick-walled pan (preferably a cauldron), heat it, then add the onion. Fry the vegetable for 10 minutes.
Add the tomatoes to the onion, simmer for 10-15 minutes, then add the rice.
You need to simmer everything for another 15 minutes, while stirring steadily.
Add pepper, stir, reduce heat to low, simmer for 30 minutes, remembering to stir.
Add salt, sugar, vinegar. Stir, cook for 5-10 minutes.

Place the “Tourist's Breakfast” salad with rice in sterile jars and close tightly.

Leave the jars upside down for a while, after which you can put them back in their places.

The salad will be good for 10 days after opening the jar, but only in the refrigerator.

Carrot salad without adding vinegar

For the winter, “Tourist's Breakfast” with rice can be prepared without adding vinegar, which will significantly improve the taste, but shorten the shelf life. This salad can only be stored in the refrigerator and, after opening, eaten within a day to avoid food poisoning.

Ingredients:

two glasses of rice;
three kilograms of tomatoes;
kilogram of bell pepper;
kilogram of carrots;
a glass of sunflower oil;
100 grams of sugar, 40 grams of salt.

Again, the ingredients are nothing special, but the salad tastes great. As in the first case, it is served as a separate dish, salad or side dish with meat ingredients.

Making carrot salad

Follow the recipe for “Tourist's Breakfast” with rice and without vinegar in full, especially with regard to cooking time.

Wash the vegetables. Cut the tomatoes and peppers and then pass them through a meat grinder.
Peel the carrots and grate them using any size grater.
Pour oil into a cauldron (or other thick-walled dish), then place carrots in it, fry over high heat until soft.
Add a mixture of tomatoes and peppers, simmer after boiling for 20 minutes.
Place the rice, soaked for an hour and washed twice, into the cauldron. After boiling, you need to cook the cereal for 20-25 minutes.
10 minutes before the dish is ready, you need to salt it, add sugar - everything in the prescribed proportions, there will be no excess.

The jars need to be sterilized for several minutes, and the lids should be boiled. Place the not yet cooled “Tourist’s Breakfast” with rice into jars. You can prepare a lot of this salad for the winter, but it must be stored correctly - in the refrigerator. The jars are placed in a cool and dark place as soon as their contents have cooled.

“Tourist’s breakfast” with rice and zucchini

The recipe for this dish deserves attention, since everything cooked with zucchini is very nutritious, healthy, and tasty. Salad with rice and zucchini is an amazing combination, and few people will not appreciate it.

Ingredients:

a glass of rice;
2 medium sized zucchini;
chili pepper;
5-7 cloves of garlic;
half a liter of tomato juice or three large tomatoes;
sugar 40 grams;
salt 20 grams;
half a glass of oil;
three tablespoons of 9% vinegar, but more is possible, check the taste when ready.

Preparing salad with zucchini

The first thing you need to do is prepare the rice - soak it, leave it in water for an hour.
Zucchini must be peeled. Whether to leave seeds or not is a matter of taste preference, whichever you prefer. Cut the zucchini into small cubes.
Peel the garlic and remove the seeds from the pepper. Either finely chop these ingredients or mince them.
Melt the butter in a cauldron, fry the zucchini, pepper and garlic. As soon as the vegetables become soft, pour in tomato juice or add chopped tomatoes. Simmer for 20 minutes over low heat.
Place rice in a cauldron. If there is not enough liquid, you can add half a glass of water (boiling water). Cook the rice until half cooked, then add salt and sugar, wait until cooked, pour in vinegar.
The jars need to be sterilized and the still hot salad should be placed in them. Close the lids tightly, turn the jars upside down, covering with a blanket is not necessary, but you can.
Once the jars have cooled, store them in the pantry or refrigerator. Storage after opening – a week.

Next, we suggest preparing a dish similar in content, but different in taste – “Tourist’s Breakfast” with rice and eggplant.

Eggplant salad

The result is a very tasty salad that can be heated and served as a side dish or a full meal. But you need to cook it correctly, otherwise the porridge will taste bitter, and it’s all due to inability to handle eggplants. But don’t be afraid, it just seems that everything is complicated. In fact, cooking is a complete breeze!

Ingredients:

a glass of rice;
three medium eggplants;
kilogram of tomatoes;
half a kilo of onion;
half a kilo of bell pepper;
one pod of hot pepper;
half a glass of vegetable oil;
70 grams of sugar;
30 grams of salt.

Garlic can be added if desired, but most reviews on the Internet claim that chili adds enough spiciness and garlic will be superfluous.

Preparing eggplant salad

At the same time, pour rice and sliced eggplants into separate bowls with water. Rice can be drained after an hour, and eggplants after 30 minutes, but they are immediately covered with salt, allowed to stand for another 30 minutes, then washed. In this simple way we get rid of bitterness.
Wash and chop tomatoes, bell peppers, chili, and onions. You need to cut it so that it is convenient to eat - in medium-sized pieces, but there is no need to chop it either.
Pour oil into a cauldron, place only the onion in it to fry first.
As soon as the vegetable begins to acquire a beautiful shade, add tomatoes, peppers, and diced eggplant.
You need to simmer for 30 minutes, then add rice.
Stirring constantly, cook the salad for 20 minutes. Then add salt, sugar, cook for another 10 minutes.
We do not add vinegar, so storage is possible only in the refrigerator or other cool place.

Place the salad in jars and roll up.

Salad with rice and minced meat

This recipe will be appreciated not only by men, but by all women who are meat lovers. A very tasty and satisfying dish that no longer requires additional ingredients in the form of cutlets, sausage, and so on. Serve both cold and warm.

You will need for cooking:

a glass of rice;
kilogram of minced meat;
half a liter of water;
half a kilo of tomatoes, onions and carrots;
3-4 cloves of garlic;
20 grams of salt and sugar;
a little less than a glass of sunflower oil;
half a glass of 9% vinegar;
a teaspoon of ground pepper.

Preparing salad with meat

The recipe for “Tourist Breakfast” with rice and minced meat involves the following cooking technology:

Soak the rice for an hour.
Peel the vegetables. Grate the carrots, cut the onions, carrots and tomatoes into cubes, press the garlic through a press.
Heat the oil and simmer the vegetables for 20 minutes. Next, add the minced meat, simmer for 10-15 minutes, then add the rice.
Stirring, cook for 20 minutes. Next add sugar, salt, pepper and vinegar. After 5 minutes you can remove from heat.

Preserving the “Tourist's Breakfast” salad with rice and meat is no more difficult than without minced meat, the main thing is to keep it on the fire for the prescribed time and do not forget about the vinegar.

Bon appetit!

Source: https://samchef.ru/425396a-salat-zavtrak-turista-s-risom-na-zimu-ingredientyi-retsept-prigotovleniya