Place the rice and chicken stock in a cast iron pot with a lid. Season with salt and pepper. Cover and cook on a 450-degree grill over indirect heat for 60 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender.
Remove from heat. Stir in kale, goat cheese, walnuts, beets, onions and dates. Add vinaigrette to taste. Serve warm.
In a medium bowl, whisk together the egg white, harissa seasoning and sugar. Fold in the walnuts. Pour onto a parchment lined sheet pan in a single layer. Bake in a 350-degree oven for 10 minutes. Toss. Bake 10 more minutes.
In a medium bowl, whisk together all of the ingredients.
This recipe creates a massive side dish that can serve up to 20 people. If you're feeding a smaller group, you can scale down the ingredients.