Cook the einkorn rice in the vegetable soup for 12-15 minutes, drain and set aside.
Place the beet on a baking tray and roast at 180 °C for about 50 minutes until soft. Remove, peel and cut into cubes.
Peel and finely dice the shallots and garlic. Quarter the dates and roughly chop the nuts.
Heat the sunflower oil in a wok or frying pan and sauté the shallots and garlic. Add the einkorn rice, season with sugar and Ras el Hanout and continue frying for a few minutes. Add beet and dates and stir briefly. Season to taste with salt and pepper.
Arrange the einkorn rice on plates, sprinkle with the nuts and garnish with parsley.