Mediterranean Turkey Roulades

Turkey Roulades, Rice and Vegetables

• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 tsp vegetable stock paste, homemade
• 180 g long grain rice
• 1200 g water
• 600 g turkey escalopes
• 160 g sundried tomato pesto
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper
• ¼ tsp sweet paprika
• 1 red pepper, cut in pieces (2 cm)
• 300 g courgettes, cut in pieces (2 cm)
• 200 g chestnut mushrooms, quartered

Herb Sauce

• 100 g sour cream
• 50 g plain flour
• 15 g fresh mixed herbs (e.g. parsley or basil)