Baked ham rolls filled with vegetables and rice

Ingredients for 2 servings:

• 8 slices of cooked ham
• 30 g carrot(s), very finely diced
• 30 g leek, cut into fine half rings
• 50 ml dry white wine
• 100 ml vegetable stock
• ½ tbsp olive oil
• 2 tsp butter
• 40 g rice
• 60 ml milk
• 50 g processed cheese
• 1 egg yolk
• salt and pepper
• 1 tbsp Parmesan, grated for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Vegetable leftovers should also be used up, for a casserole dish

Heat half of the butter and oil in a saucepan. Sauté the carrots for 2 minutes, then add the leek and rice and sauté for 2 minutes. Deglaze with white wine, add the stock, and cover and simmer over low heat for 20 minutes. Once the carrots and rice are cooked through, season with salt and pepper, remove from the heat, and let cool slightly. Preheat the oven to 200°C (top/bottom heat). Grease a casserole dish with the remaining butter. Heat the milk in a small saucepan and melt the cream cheese in it. Slowly stir in the egg yolk and season the sauce with salt and pepper. Place the ham slices in the center with the vegetable rice and roll them up. Place the rolls next to each other in the casserole dish. Cover with the remaining rice and pour the sauce over it. Sprinkle with Parmesan cheese. Bake in the oven on the middle rack for about 20 minutes.