Composition / ingredients
Cooking method
Heat the vegetable oil in a saucepan. Prepare the vegetables - peel and rinse them, cut the bell pepper into strips or cubes, grate the carrots on a coarse grater and cut the onion into quarter rings.
Cut tomatoes and cucumbers into cubes. Put all the chopped vegetables in a preheated saucepan with oil. Rinse the rice thoroughly and add it to the pan with the vegetables. Cook them for 10 minutes, stirring occasionally.
Then add the chopped herbs, sugar and salt, mix everything together. Add water and bring the future pickle to a boil. After the dish boils, cook it for another half hour.
Add vinegar about 5-10 minutes before the end of cooking, stir. Pour the pickle into sterilized jars, close tightly with sterilized lids. Leave it to cool completely, then put it in the cellar until winter.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Acetic essence - 11 kcal/100g
