The European Union has introduced the “EUROPEAN RICE” campaign, a project funded by the EU, aimed at promoting the diverse benefits, sustainability, and culinary adaptability of European rice, particularly the Japonica variety. This short and medium-grain rice accounts for approximately 75% of the EU’s rice production and is a key element in Mediterranean cooking.
The campaign’s objective is to expand the global market presence and raise consumer awareness of European rice, in line with the EU’s broader goals of increasing the global competitiveness of its agri-food products.
Through the “EUROPEAN RICE” campaign, the EU emphasises its dedication to sustainable farming practices, premium quality, and preserving cultural traditions, presenting European rice as a top-quality ingredient. The campaign highlights the advantages of Japonica rice grown in Europe, focusing on its versatility in Mediterranean cuisine.
One of the campaign’s key features is the classic Dolma recipe, which showcases the rich and diverse flavours of Japonica rice. Dolma, made with tender grape leaves filled with a mixture of savoury rice and lamb, perfectly captures the essence of Mediterranean food and its health benefits.
Savour the Authentic Dolma with European Japonica Rice
As part of the initiative, the “EUROPEAN RICE” campaign presents a traditional Dolma recipe, highlighting the superior quality of Japonica rice produced in Europe. This dish invites you to experience the Mediterranean, with its combination of fresh herbs, tender lamb, and genuine European rice.
Ingredients
500g Japonica Rice
300g Ground Lamb
100g Parsley
30g Dill
100g Green Onion
20g Fresh Mint
1/2 tsp Oregano
1/4 tsp Cumin
1/2 tsp Wild Cumin seeds
Salt and Pepper to taste
100ml Olive Oil
Juice of 2 Lemons
3 Eggs
800ml Lamb broth
600g Tender grape leaves
Method
Place a pot over medium to high heat and sauté the wild cumin seeds and the ground lamb in olive oil for 15 minutes. Add the rice and half of the lamb broth.
Lower the heat, simmer for about 10 minutes and season with salt and pepper. When ready, remove from heat and add the lemon juice and the chopped fresh herbs.
Set the filling aside to cool and place a grape leaf in the palm of your hand. Add the filling in the centre, fold the sides of the vine leaf inwards and roll to make the dolma.
Try to make all dolma the same size.
Transfer to the pot, placing the stuffed grape leaves in a circle, one next to the other, while leaving a hole in the middle.
Add the remaining lamb broth and lemon juice until the dolma are completely covered.
Use a cooking weight to apply pressure over the stuffed grape leaves and let them simmer for roughly 40 minutes.
When ready, remove from heat and carefully remove the weight.
Make an egg and lemon sauce – avgolemono – using the broth left in the pot.
Serve immediately.
About the “EUROPEAN RICE” Campaign
Funded by the European Union, the “EUROPEAN RICE” campaign aims to promote the benefits, sustainability, and quality of European rice in international markets. By highlighting the high standards and cultural heritage associated with European rice production, the initiative seeks to foster a global appreciation for the versatility and authenticity of European agricultural products.
For more details on the “EUROPEAN RICE” campaign, upcoming events, and traditional recipes, visit our website or follow us on social media:
The European Union supports campaigns that promote high-quality agricultural products.
Funded by the European Union. The views expressed herein are those of the author(s) and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). The European Union and the granting authority are not responsible for the content.