• In a small bowl, cover the raisins with hot tap water and soak until plumped.
• Peel and finely chop enough onion to measure 1 cup [2 cups].
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Measure 2 teaspoons [4 tsp] Lebanese seven-spice blend; save the rest for another use.
• Coarsely chop the carrots; set aside 2 tablespoons [¼ cup] for garnish.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the turkey and 2 teaspoons [4 tsp] seven-spice blend, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the rice and cook until the grains start to turn translucent, 1 to 2 minutes.

Add the vegetable broth and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender, the liquid is absorbed, and the turkey is cooked through, 17 to 20 minutes. Remove from the heat and season to taste with salt and pepper.

Drain the raisins and fold them into the rice along with all but 2 tablespoons [¼ cup] carrots. Cover, and keep warm.

When the skillet is almost done, prepare the salad.

• Trim the root end from the romaine; thinly slice the leaves crosswise.
• Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.

In a large bowl, stir together the champagne vinegar and 1 tablespoon [2 TBL] oil. Add the romaine and orange and toss to coat; season to taste with salt and pepper.

Transfer the turkey and rice and orange-romaine salad to individual plates. Garnish the rice with the remaining carrots and serve.