LONDON, UK. 15th October, 2024 - The European Union has launched the "EUROPEAN RICE" campaign, an EU-funded initiative designed to promote the diverse benefits, sustainability, and culinary versatility of European rice, particularly Japonica rice. This short and medium-grain variety constitutes approximately 75% of EU rice production and serves as a staple in Mediterranean cuisine.
The campaign aims to increase the global market presence and consumer awareness of European rice, while aligning with the EU's broader goals of enhancing the competitiveness of its agri-food products worldwide.
The "EUROPEAN RICE" campaign reflects the EU's commitment to sustainable agriculture, premium quality, and cultural heritage, positioning European rice as a high-standard ingredient. It highlights the advantages and culinary versatility of Japonica rice, cultivated in Europe, and its significance in traditional Mediterranean cuisine.
One of the campaign's highlights is the classic Dolma recipe, showcasing the rich flavours and versatility of Japonica rice. Dolma, featuring tender grape leaves filled with savoury rice and lamb, captures the essence of Mediterranean cuisine and its nutritional benefits.
Experience Authentic Dolma with European Japonica Rice
As part of the campaign, the "EUROPEAN RICE" initiative offers a classic Dolma recipe that celebrates the quality of Japonica rice cultivated in Europe. This dish invites you to savour the flavours of the Mediterranean, crafted with fresh herbs, tender lamb, and authentic 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:
- Facebook: europeanrice
- Instagram: rice_eu
- YouTube: rice_eu
- Website: www.europeanrice.eu
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.
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