Preheat the oven to 375°F. Grease a 13 x 9-inch baking dish. (Alternatively, if you use a Dutch oven to cook the onion mixture—see below—you can bake the mixture in the Dutch oven.)

 In a medium saucepan, combine the wild rice, water, and ¼ teaspoon of the salt and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 30 minutes. Drain the rice and set it aside.

 In a large pot or 4-quart Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat. Add the onion, carrots, a few turns of black pepper, and ¼ teaspoon of the salt and cook, stirring, until soft, about 10 minutes. 

Add the ras el hanout and cook for 2 more minutes and then add the beef and remaining ¼ teaspoon salt. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the flour and stir to combine. Add the coconut milk and cook, stirring, until thickened, and then add the broth and cook, stirring, until thickened. Add the dates. Reduce the heat to low and simmer for 10 minutes. Taste and adjust seasonings as desired. Stir in the wild rice and mix to combine. If not using a Dutch oven, pour the mixture into the baking dish.

 Place the saltines in a large zip-top bag, crush them up, then toss them with the remaining 1 tablespoon olive oil. Spread the crackers over the top of the dish. Bake uncovered for 35 minutes. Top with fresh parsley and lemon juice. Let cool slightly before serving.

Recipe posted with permission from Molly on the Range: Recipes and Stories from an Unlikely Life on a Far.