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Tomato and Rice Salad for Winter

A hearty rice-and-vegetable salad that makes the perfect side dish.

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Recipe author
Tomato salad with rice for winter
Tomato salad with rice for winter
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Composition / ingredients

Servings:
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 29 % 5 g
Carbohydrates 65 % 11 g
91 kcal
GI: 45 / 36 / 18
  • Purée the tomatoes and onions in a blender. Grate the carrots on the coarse side of a grater, dice the bell pepper, and rinse the rice under running water. Combine everything in a large pot, bring to a boil, and cook for 1 hour. Stir in the vinegar. Pack into prepared jars, seal, turn upside down, and wrap until completely cool — this last part matters, since the rice keeps cooking as it sits. This made six 1-pint (500 g) jars.
  • A wonderful dish all on its own.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • 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
  • 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

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