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Salad for winter with rice and vegetables

Winter Salad with Rice and Vegetables

A great vegetable salad to brighten a cold winter! I put up this simple salad year after year, and I have to say it never gets old. In winter it's a real find — perfect as a side to your main dishes, and just as good as a quick snack!

nasstin

Recipe author

Salad for winter with rice and vegetables

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Composition / ingredients

Servings:

Carrots

Onion

Bell pepper

Tomatoes

Rice

Vegetable oil

350

Vinegar

0.5

Table salt

1.5

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 39 % 7 g

Carbohydrates 56 % 10 g

109 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

Get the ingredients ready. Wash the vegetables well, ideally under running water, and peel them.
Step 2:

Rinse the rice and boil it for 7–10 minutes in salted water, using a 1:3 ratio of rice to water.
Step 3:

Rinse the cooked rice under cold water so it stays fluffy.
Step 4:

Grate the carrots.
Step 5:

Put the carrots in a large pot and pour in the vegetable oil.
Step 6:

Add the sugar.
Step 7:

And the salt.
Step 8:

And the vinegar.
Step 9:

Braise or fry (whatever your pot allows) over high heat for 10 minutes.
Step 10:

Meanwhile, chop the onion.
Step 11:

Add the onion to the carrots and cook for another 5 minutes.
Step 12:

Meanwhile, chop the peppers.
Step 13:

Add them and cook for another 5 minutes.
Step 14:

Roughly chop the tomatoes.
Step 15:

Add the tomatoes to the rest of the vegetables and cook for another 5 minutes.
Step 16:

Add the cooked rice to the vegetables.
Step 17:

Cook everything together for 30 minutes, stirring occasionally.
Step 18:

Wash and sterilize the jars well. Spoon the salad into the jars and seal them.
Step 19:

This amount makes ten pint (half-liter) jars or five quart (1-liter) jars.