Ingredients Jump to Instructions ↓

  1. 1 1/2 vegetable bouillon cubes

  2. 1 cup basmati rice Olive oil for sauteing

  3. 1 large onion, chopped Balsamic vinegar

  4. 2 tsp. cardamom

  5. 3/4 tsp. curry powder

  6. 1/2 tsp. cumin

  7. 4 cloves garlic, chopped

  8. 2 large carrots, chopped

  9. 5 oz. of mushrooms, chopped

  10. 1/2 green bell pepper, chopped

  11. 2 broccoli crowns, chopped

  12. 1/2 bunch of asparagus, chopped

  13. 1/4 cup sun-dried tomatoes, chopped

  14. 3 oz. goat cheese

  15. 1/3 cup heavy cream Dill

Instructions Jump to Ingredients ↑

  1. 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.


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