A tourist's breakfast with rice for the winter

Step-by-step recipe

Step 1:

Cut the onion into small cubes.

Step 2:

Peel the carrots and grate them on a coarse grater.

Step 3:

Clean and finely dice the bell pepper.

Step 4:

Pass the tomatoes through a meat grinder into a saucepan.

Step 5:

Place the tomato puree over medium heat and bring to a boil.

Step 6:

Add onion and carrot to the boiling tomato puree, stir, bring to a boil and cook for 10 minutes.

Step 7:

Add chopped pepper and stir.

Step 8:

Pour in a glass of sunflower oil, add salt and sugar.

Step 9:

Stir, cover and simmer for 15 minutes over low heat.

Step 10:

Rinse a glass of rice in cold water and drain in a sieve.

Step 11:

Add rice to vegetables, stir, cover and cook over low heat for 40 minutes until rice is cooked.

Step 12:

Add 2 tablespoons of vinegar, stir and turn off the heat.

Step 13:

Sterilize jars and lids.

Step 14:

Place the salad in jars to the very top and close with lids.

Step 15:

Turn the jars upside down, wrap them in a blanket and let them cool completely.

Cooking tips

If you don't have a meat grinder, you can chop the tomatoes in a blender.

For this preparation, you can use jars with screw-on lids or jars with seaming lids, if you have a seaming machine.

The ingredients listed will make 3 liters of the mixture.

See also: Recipes for winter preparations