Spiced Baby Carrots with Farro and Danish Fetta
- Prep time: 25 minutes
- Calories: 490
- 1 Tomato
- 1 Garlic Clove
- 1 Ginger
- 1 Small Bunch of Flatleaf Parsley
- 1 Bunch of Baby Carrots
- 0.75 Cups of Farro (Cracked)
- 60 Grams of Danish Fetta
- 1.5 Teaspoons of YPI Baby Carrots Spice Mix
- 1 Teaspoons of Butter (pantry)
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!