Place rice in a medium pot with water. Cover and bring to a boil. Reduce heat to a low simmer, and let cook for 15 minutes. Fluff with a fork, and set aside.
Preheat oven to 400° F. Line a large baking sheet with aluminum foil, and place carrot halves on top. Toss with olive oil until lightly coated. Sprinkle with cumin, also until lightly coated. Season with salt. Bake 20 - 30 minutes or until tender.
Heat olive oil in a large skillet over medium high. Add onions and fry until edges begin to brown. Season with salt, reduce heat and let onions continue to caramelize until carrots are finished roasting.
Slice roasted carrots diagonally and add, with rice, to the skillet. Fry until incorporated, adding splash of extra virgin olive oil, fresh ground pepper and a dash of salt. Add pumpkin seeds. Turn out into large serving bowl and toss with feta and freshly squeezed lemon. Serve.