Side Dish

JVF Rice Mambo


  • Small cans (or fresh frozen) corn, Le Sueur peas, carrots and mushrooms.(Splurge with fresh broccoli florets and chopped yellow, red and green bell peppers.)
  • 1⁄2 stick butter
  • A large clove of garlic, crushed.
  • 2 cups dry rice, cooked in the vegetable broth combined with vegetable or chicken broth. (If you want to raise the cost and the nutrient value, use wild and brown rice.)


Drain and save the liquid from the canned products for cooking your rice. Proceed by melting the butter in a wok or deep skillet, add garlic and the vegetables to warm. Mix in the rice and let it all steep on a very low fire for 20 minutes. Serve.

If you want to make it an “all in one dinner dish”, add a meat and fill the dinner plate with this multi-veg and protein with a starch dish. You’re eating like TJ!
Rice. It can be “what’s for dinner” again.


Recipe: Smashed Cauliflower

We are always looking for new ways to cook often ignored vegetables such as cauliflower. HoniAnn found this recipe in Cookbook 101, and we have made minor additions here and there. A great way to enjoy something similar to mashed potatoes but without so much starch. This will not feed more than 2 adults, so increase quantities if needed.

Smashed Cauliflower


  • 2 - 3 heads of small cauliflower (or 1/2 head large)
  • 2 tablespoons of lard, bacon drippings or olive oil
  • a couple pinches of sea salt
  • 1 clove garlic, minced
  • 1 small bunch of chives, chopped
  • zest of one lemon
  • freshly grated Parmesan
  • a bit of flaky sea salt


  1. To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
  2. Heat the lard and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.
  3. Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch more of sea salt.  Hand mash or in your food processor.  Serve immediately.