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Rice Salad to Put Up for Winter

A tasty winter preserve made from everyday ingredients. It later makes a delicious base for rassolnik soup.

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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 28 % 5 g
Carbohydrates 67 % 12 g
98 kcal
GI: 50 / 33 / 17
  • Run the carrots, peppers, and onions through a meat grinder and sauté each one separately. Cook the rice until half done, without salting it. Purée the tomatoes. Combine all the ingredients, add the sugar, salt to taste, sunflower oil, and rice, and simmer for 25–30 minutes. Five minutes before it's done, add the vinegar and garlic. Pack it into jars while hot, seal them, and set them under a blanket ("fur coat") to cool completely.

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

  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw long-grain parboiled white rice - 369  kcal/100g
  • Boiled long-grain parboiled white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Distilled vinegar - 11  kcal/100g

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