Rice with tomatoes: delicious preservation for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The time of harvesting for the winter becomes a real holiday for every cook. So many delicious things to cook, so many new recipes to try out! Especially warm is the thought of how relatives and friends will rejoice in the cold months. And how they will start asking for the secrets of the girlfriend-hostess. Rice with tomatoes should definitely be added to the conceived list: it is prepared elementarily, it does not require coolness for storage. And it is so tasty that the shelves reserved for jars with such blanks are empty at an unthinkable speed.

Rice with tomatoes: classic recipe

The most recommended ratio of products is as follows: for 3.5 kilos of tomatoes - a kilogram of bell peppers, carrots and onions, and a glass of rice will be enough. Of course, the composition is quite permissible to adjust according to your tastes.

From the washed tomatoes, you will need to cut out the rough places that form around the stalk, after which the fruits can becut into quarters (especially large - into eight slices). Then they are pureed with a food processor or meat grinder. Peppers intended for rice with tomatoes are freed from partitions, seeds and tails, after which they are cut into squares. The onions are chopped as for frying, the carrots are rubbed on a coarse grater.

In heated oil (it will take a little more than a glass), all the cuts are laid and fried for about 15 minutes. Then the tomatoes are introduced, the vessel is covered with a lid, and its contents are stewed for a third of an hour. The next step is pouring and mixing rice (not boiled!). After another quarter of an hour of exposure to fire, an incomplete glass of sugar, two tablespoons of s alt and half a glass of six percent vinegar are added. Ten minutes of cooking - and you can pack in clean jars, cork and cool. You need to turn the container over, wrap it - no.

Yummy without vinegar

For lovers of the most he althy preservation, we recommend closing tomatoes with rice for the winter in a different way. The ratio of the products will be about the same, but the tomatoes do not need to be brought to the gruel, they are cut into fairly large slices. It’s better not to rub the carrots either, but to work with a knife in the old fashioned way. Pepper is made in half rings or thick straws. A third of a liter of oil is poured into a deep frying pan, and the products are sent to it in stages: onions, carrots, tomatoes, peppers, and last but not least, rice. The intervals between bookmarks should be about ten minutes. When the rice is almost ready, but not yetsoftened, s alt (one hundred grams) and sugar (twice as much) are poured. For piquancy and better preservation, peppercorns and lavrushka are added. Packing rice with tomatoes should be hot, cool - under cover. Coolness is recommended for storage, but the housewives who have tried the recipe assure that the salad stands perfectly next to jams and compotes in the pantry without making attempts to explode.

Original blank

Recipes for tomatoes with rice for the winter usually involve the presence of ripe fruits in the twist. But no less tasty is obtained with greens. Again, the composition remains intact (only pepper is removed from the list). But the order of preparation is changing. Since green tomatoes are noticeably firmer than ripe ones, they are cut into small pieces and sent to the pan with vegetable oil first. Then, when the tomatoes give juice, raw rice is poured, and only ten minutes later - chopped carrots and onions. You need to cook "until cooked", so you have to try, so as not to miss the moment. Shortly before removal, half a glass of coarse s alt and full, even with a slide, sugar are added. Some culinary experts advise introducing vinegar as well, to ensure safety. If you agree with this opinion, pour in the liquid according to the very first recipe.

Tricks from experienced chefs

• When rolling up rice with tomatoes for the winter, soak the cereal for an hour or two before cooking. Then it cooks faster, and does not retain stiffness in a slightly undercooked form. But cooking rice separately is absolutely not worth it: itshould languish in vegetable juice.
• If you're canning with vinegar, the apple variety works best in this salad. With the usual, table, the taste will be boring, and the wine one stands out sharply against the background of vegetable tenderness.
• You can add other ingredients to the salad. Try the zucchini, eggplant and even cabbage versions - you won't regret it!

Interesting experiments and delicious winter!