Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. In the meantime, clean and wash spring onions and cut into fine rings. Heat the oil in a pot. Brown the spring onions in it.
Add stock, bring to the boil and cook for about 3 minutes. Cut turkey meat into fine strips. Drain the rice and add it to the broth together with the turkey. Season to taste with salt and pepper