Rice and leek pilaf with wild mushrooms
February 23, 2023
Rice dumplings with pistachios and Chios mastic
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This is for sure a tasty salad with a distinctive Japonica flavor.
It brings to mind Asian aromas and colors!


  • 200g Japonica Rice
  • 2 Beetroots (baked in the oven)
  • 500ml Beetroot juice
  • 1 Orange
  • 20g Pine nuts
  • 50ml Olive Oil
  • 20ml Rice Vinegar
  • 60g Green Apple
  • 20g Dill
  • 150g Crab fillets
  • 20g Ginger


Place a pot over medium to high heat and simmer the rice with the beetroot juice.
When ready, remove from heat and let it cool.
Place another pot over medium to high heat and simmer the crabs and scrub them.
Preheat the oven to 180°C and roast the beets in the oven, individually wrapped in foil, for 60 minutes.
When ready, peel them.
Roast the pine nuts for 10 minutes.
Fillet the orange.
Grate the apple into the rice.
Finely chop the dill, grate the ginger and mix thoroughly together with the rice vinegar until all the ingredients are completely combined.

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