Wash and clean the vegetables. Cut the onion into small cubes.
Cut the leek into slices. Cut the cucumber into eighths lengthwise and remove the seeds, then cut into pieces 1-2 cm long. Cut the mushrooms into slices. Cut the zucchini into thin slices. Fry the zucchini, cucumbers, leeks and mushrooms one at a time until cooked but still firm to the bite, season each with salt and pepper and set aside.
Cut the turkey breast into bite-sized pieces and fry in oil until done, turning frequently, then add the onions. Add a good dash of sherry, reduce and fry for about 1 minute more until the onions are translucent.
Put the rice on and remove from the heat before cooking time. Depending on how long the rice needs to be cooked, for example: if cooking for 8 minutes, cook for only 5 minutes. Then add the roasted vegetables with the peas and rice to the meat and pour the broth. Mortar the allspice and rosemary with a little sea salt and add. Bring to a boil and simmer for about 10 minutes until the broth is reduced. In the last 3 minutes, add the whole tomatoes, chopped parsley and a dollop of cream.
Season with pepper and salt and serve.
