Creamy Cardamom Vegetable Casserole

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