1
In a medium-sized saucepan, boil water for rice.
2
Add bouillon cubes and rice, and simmer over low heat until rice has absorbed all liquid.
3
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat.
4
Add onion, dash of balsamic vinegar, 1 tsp. of cardamom, 1/2 tsp. of curry and a pinch of cumin. Sauté 2 minutes.
5
Add garlic, carrots, mushrooms, bell pepper, 1 additional tsp. of cardamom, remaining curry, an extra pinch of cumin and a little more balsamic vinegar.
6
Sauté until the vegetables begin to brown.
7
Add broccoli, asparagus and tomatoes, and continue to sauté a few more minutes.
8
Transfer cooked rice to a large casserole dish and add sautéed vegetables.
9
Add goat cheese and heavy cream, and stir well to combine all ingredients.
10
Sprinkle a little dill on top and bake, covered, in a 350-degree oven for 15 minutes. Remove from oven and serve hot.