Old cookbooks still hold recipes that have not lost their relevance even after decades. One such dish is a simple salad with rice and seasonal vegetables, which housewives traditionally prepared for the winter. According to Styler (an RBC-Ukraine entertainment project), a recipe based on a video by food blogger Ptashka Nadia is gaining popularity again: it requires no complicated processes, all ingredients are readily available, and the finished snack simply needs to be packed into jars. Autumn 2026 is the perfect time to return to this time-tested way of preserving the taste of summer for a long winter.
The secret to success lies in precise proportions
The key to a successful result, as the source emphasizes, is in strictly adhering to the ratio of ingredients. The vegetables form a juicy, slightly sweet base, while the rice absorbs their aromas and makes the dish hearty and filling. It is precisely the combination of grains and chopped vegetables that turns an ordinary salad into a full-fledged preparation, which can be served as a standalone snack, taken to work as a quick bite, or added by the spoonful to soups and other hot dishes.
How to cook rice properly so it doesn't turn into porridge
The main technical detail of the recipe is the correct cooking of the grains. According to the instructions, 1.5 cups of rice should be rinsed until the water runs clear, poured with three cups of cool water, and brought to a boil. After boiling, the rice is cooked for exactly 15 minutes over low heat under a lid. Then the stove is turned off, but the lid is not opened for another 20 minutes: the grains finish cooking thanks to their own steam. This approach preserves the fluffiness of the grains, which will not stick together into a single mass.
Preparing the vegetables and the simmering stage
Juicy tomatoes, sweet peppers, and onions are passed through a meat grinder with a medium-sized plate, while the carrots are grated on a medium or coarse grater (a food processor may also be used). The chopped tomatoes are poured into a large, deep pot with a thick bottom — so the mixture does not burn — the peppers, onions, and grated carrots are added, 500 ml of vegetable oil is poured in, and everything is stirred thoroughly. The mixture is brought to a boil over medium heat and simmered for 20 minutes, stirring occasionally.
The final stage and preservation
After 20 minutes of simmering, 1 cup of sugar, 2.5 tablespoons of salt, and 100 ml of vinegar are added to the vegetable mixture. Everything is stirred carefully but thoroughly, trying not to damage the structure of the grains, and cooked for another exactly 5 minutes. The hot salad is immediately packed into pre-sterilized dry jars, sealed or screwed shut with sterile lids, turned upside down, wrapped in a warm blanket or quilt, and left until completely cooled. This "under the blanket" method ensures reliable sealing and a long shelf life.
Why the recipe is in demand again
The recipe is especially appreciated by those who prefer homemade preparations without extra hassle: the vegetables are cooked in one large pot, and the finished salad simply needs to be distributed into jars. In a situation where interest in home canning and seasonal preparations remains steadily high, such simple and hearty dishes from old cookbooks are once again becoming a staple of the winter diet. Previously, Styler also published other recipes, such as a chocolate-cottage cheese bake for an air fryer, which underscores the audience's steady demand for proven culinary solutions.
