Make the rice: Rinse the rice in a colander under cool water until the water runs clear.
Combine the rice, coconut cream, water, coconut sugar, and salt in a medium sized saucepan. Bring just to a boil, stirring to dissolve the sugar, then cover and reduce the heat to low.
Cook until the rice is tender and has absorbed all of the liquid, 30-40 minutes. Fluff rice with a fork; cover and let sit for 10 minutes before serving.
Roast the carrots: Preheat the oven to 400°F. Wipe the tablespoon of olive oil in a medium sized roasting dish to grease the bottom. Place the prepared carrots, ginger, lemongrass, salt, and nutmeg in the roasting dish stir to coat the carrots in the spices then pour the carrot juice into the baking dish. You want the carrot juice to come about halfway up the side of the carrots, not fully submerged.
Roast the carrots in the preheated oven for approximately 20 minutes until the carrots are starting to brown in spots and are tender. Discard the pieces of ginger and lemongrass before serving.
Make the Spicy Harissa Greens: Heat the olive oil in a large skillet over medium-high heat. Add the harissa paste and minced garlic, stir to combine and warm through. Add the shredded chard to the skillet and use tongs to gently mix the greens into the harissa garlic mixture. When the chard has wilted down and is warmed through it is done, about 3-4 minutes.
Assemble the bowls:
Place the coconut rice in a large soup bowl, heap sauteed greens on top add roasted carrots and cooking liquid, top with preserved lemons, feta, red pepper flakes and parsley.
