A delicious mushroom dish for any occasion!
Bring salted water to a boil. Pour in the long grain rice and let it swell for about 20 minutes on a low fire with the lid closed. Put it in a big enough bowl and let it cool down a little bit.
In the meantime, clean the mushrooms dry and cut them into slices. Clean the leeks carefully, cut away the root end, rinse and cut into rings. Remove the skin from the onion and chop finely.
Heat the butter in a non-stick frying pan. Sauté the onion in it. Add the mushrooms and leek and cook on a high heat for 3 to 4 minutes, turning, until all the liquid has evaporated. Finally season with salt and pepper. Set aside.
Chop the parsley. Cut the ham slices into strips.
Mix the eggs, egg yolks and cream. Grate the Gruyère on the cheese grater.
Add the parsley, ham, mushrooms and cheese to the long grain rice and mix well. Season if necessary. Place in a generously buttered casserole dish.
Meanwhile, bake the rice casserole in the oven heated to 200 degrees on the lowest rack for 25 to 30 minutes.
Serve with a green salad.