Zucchini with rice, canned for the winter, are good both cold and hot. The blank comes out really versatile: this is a salad, an appetizer, and a full-fledged second course. Hearty and healthy, lovingly cooked at the height of the vegetable season.
Ingredients
- Steamed rice - 1 glass
- Young zucchini - 1 kg
- Tomatoes - 500 g
- Bell pepper - 300 g
- Carrots - 200 g
- Onion - 300 g
- Dill - 1 bundle
- Garlic - 2 cloves
- Water - 2 glasses
- Vegetable oil - 150 ml
- Vinegar (9%) – 1,5 art.l.
- Sugar - 1 art.l.
- Salt - 2 art.l.
Step-by-step cooking recipe
Rinse the rice under running water and boil until tender.
Cut the onion into half rings and fry in preheated vegetable oil until golden brown.
Peel the carrots and grate them on a coarse grater. Send it to the onion in the pan and fry everything together for 10 minutes.
Peel the bell pepper from the seeds and stalks, cut into small pieces. Add the prepared pepper to the carrots and onions, fry, stirring, for 10 minutes.
Peel the tomatoes, cut them arbitrarily and send them to stew with the rest of the vegetables. Boil the workpiece for another 10 minutes, stirring occasionally.
Add salt, sugar, mix.
Cut the zucchini into large cubes and send it to stew for 10-15 minutes along with other vegetables. Make sure that the zucchini is not overcooked!
Add washed boiled rice, chopped garlic and chopped dill to the pan with stewed vegetables. Stir and boil everything together for another 5 minutes.
2-3 minutes before cooking, add vinegar, mix.
Pack the boiling salad of zucchini and rice into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
