The European Union has unveiled the “EUROPEAN RICE” campaign, an ambitious initiative aimed at showcasing the diverse benefits, sustainability, and culinary versatility of European rice, particularly the Japonica variety. This versatile short and medium-grain rice accounts for around 75% of rice production in the EU and is a fundamental ingredient in Mediterranean cooking.
Promoting Global Awareness and Sustainability
The primary goal of the “EUROPEAN RICE” campaign is to elevate the global market presence and consumer awareness of European rice, while also aligning with the EU’s broader objectives of enhancing the competitiveness of its agri-food products worldwide. The campaign underscores the commitment of the EU to sustainable agriculture, premium quality, and cultural heritage, positioning European rice as a high-standard ingredient in both traditional and contemporary dishes.
Emphasising Culinary Heritage
Central to the campaign is the promotion of Japonica rice cultivated in Europe and its significance within Mediterranean cuisine. The initiative aims to demonstrate the culinary versatility of this rice variety, highlighting how it can enhance various dishes while contributing to healthy eating practices.
One of the standout features of the campaign is the introduction of a classic Dolma recipe, a dish that beautifully encapsulates the rich flavours of Mediterranean cuisine. Dolma, consisting of tender grape leaves filled with a savoury mixture of rice and lamb, not only showcases the unique characteristics of Japonica rice but also reflects its nutritional benefits.
Experience Authentic Dolma with European Japonica Rice
To celebrate the campaign, the “EUROPEAN RICE” initiative provides a classic Dolma recipe that invites culinary enthusiasts to savour the flavours of the Mediterranean. Crafted with fresh herbs, tender lamb, and authentic European rice, this dish is both delicious and easy to prepare.
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:
- In a pot over medium-high heat, sauté wild cumin seeds and ground lamb in olive oil for 15 minutes. Add Japonica rice and half the lamb broth.
- Reduce heat, simmer for 10 minutes, and season with salt and pepper. After cooking, take the pot off the heat and mix in the lemon juice along with the chopped herbs.
- Allow the filling to cool. Place a grape leaf in your palm, add the filling in the centre, fold in the sides, and roll to form dolma, ensuring they are uniform in size.
- Arrange the stuffed grape leaves in a pot, leaving a hole in the centre. Pour in the remaining lamb broth and lemon juice until the dolma are covered.
- Use a cooking weight to press down on the dolma and simmer for 40 minutes.
- Once done, remove from heat and carefully take off the weight. Prepare an egg and lemon sauce – avgolemono – using the remaining broth.
- Serve immediately for a truly authentic Mediterranean experience.
The “EUROPEAN RICE” campaign not only highlights the exquisite taste of European Japonica rice but also reaffirms the EU’s dedication to promoting sustainable and quality food sources globally.