Spiced Baby Carrots with Farro and Danish Fetta

Prepare Ingredients:

Bring a medium pot of water to a boil over high heat. Wash the fresh produce. Roughly chop tomato. Peel and mince garlic and ginger. Pick parsley leaves and roughly chop, discarding stems. Halve carrots lengthwise on a diagonal.

Cook Farro:

Add farro to pot of boiling water then reduce to a simmer. Cover with a lid, and cook until tender, about 20 minutes, or until soft. Drain, taste and add salt and pepper as needed.

Toast Spice Mix:

While farro cooks, heat olive oil in a medium pan over medium-high heat. When oil is shimmering, add spice mix and toast until cumin seeds begin to crackle, about 2 minutes. Add tomato and garlic and cook until tomato begins to soften, 3-5 minutes.

Cook Carrots:

Add butter, carrots, and about 3 tablespoons of water to the pan and cover. Reduce heat to medium and cook until carrots are tender, about 10 minutes.

Season Carrots:

Uncover carrots and stir in ginger and parsley. Cook, uncovered, until ginger is fragrant, about 1 minute. Taste and add salt and pepper as needed.

You Plate It:

Divide farro evenly between plates and top with spiced carrots. Sprinkle over fetta. Enjoy!