A delicious zucchini and rice salad for the winter.
Zucchini and rice salad for the winter is a quick and easy preparation that will add a wonderful touch of variety to your winter diet. It can be served as a complete meal, as it contains rice in addition to vegetables. This salad is absolutely delicious, absolutely finger-licking good, and definitely worth your attention. It's best to use long-grain, parboiled rice; this type of rice won't overcook and will remain intact when cooked. This salad pairs well with various meats and fish dishes. If you like spicy dishes, you can add a little hot chili pepper.
Ingredients:
- tomatoes – 200 g;
- boiled rice – 300 g;
- sweet pepper – 2 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- zucchini – 250 g;
- vegetable oil – 30 ml;
- salt – 2 tsp;
- sugar – 1 tbsp;
- paprika – to taste;
- vinegar 9% - 1 tbsp;
- garlic – 1 clove.
How to make zucchini salad with rice
Gather all the necessary ingredients according to the list. First, take a deep, thick-bottomed saucepan. Choose young zucchini, wash and dry them, cut them into small cubes, and place them in the pan.
Select ripe, sweet tomatoes, wash and dry them, and cut into small cubes. Place all the tomatoes in the pan with the zucchini.
Next, peel the bell pepper, remove all the seeds and membranes, wash and dry, and cut into small cubes, just like other vegetables. Add the peppers to the pan after the tomatoes.
Peel the carrots and onions, wash and dry them lightly. Cut the carrots into strips and the onion into cubes or half rings. Add the vegetables to the pan. Pour in the oil and place the pan over low heat, covering with a lid.
Simmer the vegetables, covered, for 20 minutes. After a while, add the cooked rice to the pan.
Add salt, pepper, paprika, and sugar to the pan. Stir everything together and simmer for another 15 minutes.
At the end of cooking, add the pressed garlic to the salad and pour in the vinegar. Stir and turn off the heat.
Place the salad in sterilized jars and roll up immediately.
Place the jars upside down, cover with a blanket, and leave for 24 hours. After a while, transfer the jars to a cellar or pantry.
Bon appetit!