The Modern Nonna

1 Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook for about 8–10 minutes, breaking it up as it cooks, until fully cooked through.
2 Add the onions and carrots and sauté for a few minutes until softened and translucent. Stir in the garlic and cook just until fragrant.
3 Add the salt and the tomato paste and cook for 1–2 minutes, stirring, until it deepens in colour.
4 Add the rinsed rice and stir, followed by the chopped cabbage, broth, and water. Stir well and bring to a boil.
8 The rice continues to absorb liquid as it sits — add a splash of water when reheating leftovers or reduce to 1/3 of a cup. 
5 Once boiling, reduce to a gentle simmer and cook uncovered for 25–30 minutes, or until the rice is tender and the cabbage is soft.
6 Finish with a big handful of fresh dill, give it a final stir, and taste to adjust the salt if needed. A fresh squeeze of lemon juice will brighten it up.
7 Top with a scoop of yogurt or sour cream if you wish! Serve warm and enjoy.