If you have garlic on hand, chop a few cloves and add to the okra before roasting.
Whisk the harissa and olive oil in a medium bowl until combined. Trim the ends off the okra and slice into 1/4-inch pieces. Add the okra to the bowl and toss until well coated. Season with 1/2 teaspoon salt and a few grinds of pepper.
While the okra cooks, add the rice to the boiling water and cook until the grains are plump and tender, about 12 minutes. Reserve a 1/4 cup of the cooking water. Drain the rice and return it to the pot.
Toss the roasted okra into the pot with the rice, season with salt and pepper and stir in 2 to 3 tablespoons of the cooking water to make the mixture saucier. Serve with extra harissa paste and lime wedges.
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