Cook the rice in boiling salted water according to the pack instructions.
Meanwhile, cut the turkey into strips.
Clean and halve the button mushrooms. Peel, halve and thinly slice the onion.
Heat the oil in a pan. Briefly fry the turkey over a high heat until lightly browned all over and season with salt and pepper. Remove from the pan.
Fry the onions and mushrooms in the pan over a medium heat for 2 minutes.
Sprinkle in the flour and stir for 1 minutes. Add the stock and bring to the boil.
Add the soy cream and turkey strips and simmer over a medium heat for 5 minutes.
Wash the thyme, shake dry and pick off the leaves. Season the stew with salt, pepper and thyme.
Arrange the rice on 2 plates and serve with the turkey stew.