Filling for pickle for winter
Composition / ingredients
8
servings:
Cooking method
1. Cook the rice until it is half cooked and drain the water.
2. Rub the cucumbers with a long straw and let the juice flow. Let them lie down for 15-20 minutes.
3. Cut the onion into cubes. Grate the carrots on a grater. Fry them in sunflower oil.
4. Scald tomatoes with boiling water and remove the skin. Twist them in a meat grinder.
5. Add the twisted tomatoes to the onions and carrots, add cucumbers there, after draining the excess juice.
6. Simmer the vegetables for 10-15 minutes.
7. Add rice, salt and pepper. Stir and cook for another 8-9 minutes.
8. At the very end of cooking, add the vinegar essence, mix.
9. Lay out the blank in prepared sterile jars and roll up with clean lids.
Successful culinary experiments!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 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
- Fortified boiled white 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Acetic essence - 11 kcal/100g
