Put the wild rice mixture with 3/8 litres of cold water in a pot and cook covered for 20 minutes. In the meantime, wash the turkey, dab dry and cut into cubes. Clean and wash spring onions and cut into fine rings.
Clean and wash the mushrooms, dab dry and cut in half. Heat the fat in a pan. Brown the meat in it. Add spring onions and mushrooms and fry briefly. Add vegetable stock, bring to the boil and steam for about 1 minute.
Mix the sour cream with the cornstarch and add to the pan. Bring to the boil again. Season to taste with a little salt and pepper. Garnish with halved cherry tomatoes and parsley leaves.