Zucchini salad with rice for winter
Composition / ingredients
12
servings:
Cooking method
To begin with, wash the pepper, peel it from the seeds, cut into small strips. My squash, peel it from the peel and seeds, also cut into small strips.
My tomatoes, peel and seeds, cut into medium-sized cubes.
Put all the vegetables in a large saucepan, rice and other components of the future salad except vinegar, mix, bring to a boil.
Then reduce the heat to a minimum and cook over low heat for 30-35 minutes, do not forget to stir our mass.
Pour vinegar 3-5 minutes before the end of cooking.
When the salad is ready, we lay it out in pre-sterilized jars, close the lids.
Turn the jars upside down, cover with a warm blanket and let stand in this form until completely cooled.
Have a pleasant vitamin wintering for you!
The caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
