Rice Salad "Tourist's Breakfast" for Winter

Cooking method

1. Step 1:

   

   How do you make Tourist's Breakfast rice salad? Gather all the ingredients for the "Tourist's Breakfast" salad. As with any preserve, choose fresh vegetables that aren't limp or spoiled—this really matters for canning, since it's your insurance against food poisoning and botulism. Peel the vegetables and wash them thoroughly.

2. Step 2:

   

   Pour refined sunflower oil into a heavy-bottomed stainless steel pot or basin. Heat the oil well over medium heat. If you add the vegetables to cold oil, they'll release too much juice and won't develop a good aroma.

3. Step 3:

   

   Thinly slice the onion and add it to the hot oil. Stir and fry for 3–5 minutes over medium heat.

4. Step 4:

   

   Remove the stems from the tomatoes and cut them into pieces. Purée them in a blender, or run them through a meat grinder fitted with a fine plate. Add the purée to the fried onion and stir. Reduce the heat to low and simmer for 10 minutes.

5. Step 5:

   

   Grate the carrots on the coarse side of a grater, add them to the fried vegetables, and stir.

6. Step 6:

   

   Core and seed the bell peppers and cut them into thin strips. Add them to the pot as well.

7. Step 7:

   

   Salt all the vegetables. There are a couple of salt secrets for preserves that keep well: the salt must be coarse and never iodized. The best choice is refined sea salt.

8. Step 8:

   

   Rinse the rice in warm water until it runs clear, then add it to the vegetables. I prefer parboiled rice because I like the grains to hold their firm shape. If you like softer, creamier salads, use regular long-grain rice.

9. Step 9:

   

   Stir everything well until the ingredients are evenly distributed.

10. Step 10:

    

    Cover and simmer for 35–40 minutes, until the rice is done. Lift the lid and stir now and then so the salad doesn't scorch. If the rice isn't done yet and the mixture seems dry, add a little boiling water. Then pour in the vinegar, stir, and cook for another 6–7 minutes.

11. Step 11:

    

    Prepare your jars. First wash them thoroughly with hot water and baking soda, then rinse and sterilize them. I usually set a special ring over a pot of boiling water and stand the jar upside down on it; I boil the metal lids for 3 minutes. You can prep the jars whatever way is easiest for you—in the oven or the microwave.

12. Step 12:

    

    Take the hot prepared jars and immediately spoon in the salad, packing it tightly up to the shoulder of the jar. Seal with the prepared lids and wrap the jars in a warm blanket until fully cooled.

13. Step 13:

    

    Store in a cool place, such as a cellar. Whenever you like, open a jar and enjoy your "Tourist's Breakfast" salad.

14. Step 14:

    

    Enjoy!