Many people love and cook Lecho. This salad tastes and tastes great. Each housewife has her own favorite recipe, which she uses every year. There are very few ingredients in classic lecho, often only peppers and tomatoes with spices. However, there are other cooking options. These salads also contain other ingredients that make it more satisfying. For example, housewives often add rice to lecho. We will now consider this very recipe.
Lecho recipe with rice
The first step is to prepare all the ingredients. For lecho with rice for the winter, we need:
- ripe fleshy tomatoes - three kilograms;
- rice - 1.5 kilograms;
- carrots - one kilogram;
- sweet bell pepper - one kilogram;
- onions - one kilogram;
- garlic - one head;
- table vinegar 9% - up to 100 ml;
- sunflower oil - about 400 ml;
- granulated sugar - up to 180 grams;
- salt - 2 or 3 tablespoons;
- bay leaf, cloves, ground paprika and allspice to taste.
Now let's move on to preparing the salad. Peel the tomatoes off. To do this, they are poured with boiling water and kept there for a couple of minutes. Then the water is changed to cold and they begin to carefully remove the entire skin from the fruit. Such tomatoes can not even be chopped with a meat grinder, but simply chopped with a knife. It will not affect the taste in any way.
Then we move on to the bell pepper. It is washed, and then all seeds and stalks are removed. It is better to cut vegetables into strips or slices. Next, wash and peel the carrots. After that, it is rubbed on a grater with the largest holes.
Then garlic and onions are peeled and chopped. A large 10-liter enamel pot is placed on the fire, chopped tomatoes, granulated sugar, salt and sunflower oil are placed in it. Be prepared to stir the contents of the pot very often. The lecho starts to stick to the bottom very quickly, especially after adding rice.
Bring the contents of the saucepan to a boil and cook for 7 minutes, stirring regularly. Immediately after that, add all the chopped vegetables (sweet bell peppers, carrots, garlic and onions) to the container. All this is thoroughly mixed and brought to a boil again.
After the lecho boils, you need to throw your favorite spices into the pan. You can build on the following amount:
- allspice peas - ten pieces;
- carnation - three pieces;
- ground sweet paprika - one tablespoon;
- mustard seeds - one tablespoon;
- bay leaf - two pieces;
- ground pepper mixture - one teaspoon.
If you add bay leaf to lecho, then after 5 minutes it will need to be removed from the pan. Only now can you add dry washed rice to the dish. The experience of many housewives shows that long rice (not steamed) is most suitable for lecho. After adding the rice, the lecho is stewed for another 20 minutes so that the rice is half cooked. Remember that stirring the salad often is very important at this stage.
The rice should not be completely cooked. After seaming, the cans will store heat for a long time, so that it can reach. Otherwise, you will not get lecho with rice, but lecho with boiled porridge. Pour vinegar into the salad before turning off the heat.
Banks for lecho should be prepared in advance. They are thoroughly washed with dish soap or soda and rinsed thoroughly in water. After that, the containers are sterilized for 10 minutes.Then the cans are taken out of the water and laid out on a clean towel so that the water is completely drained.
Now we pour the hot workpiece into containers and roll it up with sterilized lids. Turn the containers upside down and wrap them in a warm blanket. After the salad has cooled completely, you can move the containers to a cooler storage area. From this amount of ingredients, about 6 liters of ready-made salad is obtained. And this is at least 12 half-liter jars of lecho with rice for the winter. Quite enough for one family.
Conclusion
Recipes for lecho with rice for the winter may differ slightly from each other. But mostly this delicious salad consists of peppers, ripe tomatoes, onions, carrots and the rice itself. Everyone can add a wide variety of spices to the dish to their taste. In general, the photos seen can only convey the appearance of lecho, but not the aroma and taste. So, stop surfing the Internet, start cooking faster!
