Brown Rice Pilaf
Prepare the Brown Rice Pilaf: Preheat the oven to 400°F.
Melt 1 tablespoon of the butter in a large ovenproof saucepan over medium heat, add the onion, celery, carrot, and mushrooms, and sauté until softened, about 3 to 5 minutes.
Stir the rice, stock, bay leaf, parsley, and remaining 1 tablespoon of butter into the sautéed vegetables, and season with salt and white pepper. Cover, and bake for about 50 minutes.
Prepare the Turkey Roulades: Peel the stems of the broccoli spears and place in a steamer for 4 to 5 minutes, (or poach in boiling water) until al dente.
Remove the broccoli and wrap the turkey slices around the stem.
Prepare the Vegetable Sauce: In a large sauté pan over medium heat, heat the oil. Add all of the vegetables and sauté until the liquid has been released and evaporated.
Pour in the vegetable stock and soy sauce, and bring to a boil.
In a small bowl, whisk together the cornstarch and water to make a slurry. Pour into the vegetable mixture and continue to cook until thickened. Season with salt and pepper to taste.
Place a portion of the brown rice pilaf in the center of the plate and arrange a turkey roulade on top. Ladle the vegetable sauce over the roulade and serve.
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