In the cold season, a salad of zucchini with rice will be an excellent option for a quick and satisfying snack. I cook it without sterilization, adding a little vinegar at the end of cooking. Otherwise, everything is very simple. The step-by-step steps are described further in the recipe.
Ingredients
- Fig - 500 g
- Zucchini - 500 g
- Bell pepper - 500 g
- Onion (medium) – 3 pieces
- Vegetable oil (odorless) – 50 ml
- Vinegar - 60 ml
- Black Pepper - 5 peas
- Allspice - 2 peas
- Salt - 60 g
- Water - 1 l
Step-by-step cooking recipe
Wash the rice and boil it in salted water until it is half cooked.
Chop the zucchini, peeled bell pepper and onion.
Fry the onion in oil until transparent.
Add zucchini, rice, bell pepper, salt and spices.
Cover with a lid and simmer for 20 minutes.
Pour in the vinegar, stir and immediately remove from the heat.
Arrange the salad in jars, roll up and turn upside down.
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