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
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
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.