Prepare rice mixture in salt water according to package instructions. Meanwhile wash the turkey escalopes, dab dry and cut into cubes. Clean, clean and halve the mushrooms. Peel and finely dice the onion.
Cut the cucumbers into fine strips. Heat oil. Fry the diced turkey for about 5 minutes while turning. Season with salt and pepper and remove. Add mushrooms and onion to the pan and fry for 5-7 minutes.
Add meat again. Deglaze with 250 ml water and cream, boil down for 2 minutes at high heat. Stir in mustard and sauce thickener, bring to the boil again. Season to taste with salt, pepper and pink berries.
Fold in half the cucumber strips. Garnish rice and shredded meat with dill and the remaining cucumber strips.