“Bachelor’s Dinner” Salad
The tongue-in-cheek name “Bachelor’s Dinner” says it all: this is a self-contained preserve you just open and reheat for a full meal. The vegetable-and-rice mixture of tomatoes, carrot, sweet pepper and garlic is filling enough to serve as both side dish and light lunch.
The order of adding things matters. The carrot and onion go into hot oil first so they release their sweetness and aroma; only then do the rice and pureed tomatoes follow. Boil the rice ahead of time until just half-cooked — it finishes in the pot and drinks up the tomato juice, staying tender rather than either raw or blown out. The “glass” of rice called for is the standard 250 ml cup used in Slavic recipes, roughly one US cup.
Heat and sweetness are yours to dial in: add the hot pepper and sugar bit by bit, tasting as you go. The half-liter (about 2 cups) of oil makes the salad rich and also acts as a preservative, which is why it keeps at room temperature. Ladle it into sterilized jars while piping hot and seal at once.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Cut the carrot and onion. Put the tomatoes, garlic, and red pepper through a meat grinder.
Carefully lower the carrot and onion into the boiling oil and saute for 10 minutes.
Add the boiled rice, cook for 10 minutes, then add the tomatoes, red pepper, garlic, and herbs.
Cook 5 more minutes and season with salt and sugar.
Seal in jars.
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