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.
- 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
- 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.
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