Rumbi Island Grill {copycat recipe}

*updated: 10/18/12

Rumbi Island Grill was one of my favorite places to go in college. It sat next to another one of our favorite restaurants- Noodles & Co. (eh? Eh?!). I alway got/get the half steak/half grilled chicken bowl. Newt changed it up sometimes, but usually the bowl. I mean, for a whole $7.50 you get a ton of tasty, healthy food.

ah, those evenings of sitting on their patio.... good times.

So, 1.5 years ago when family favorite recipes posted a copycat recipe to their bowls I was very Excited to see it. like SUPER excited.

It was good, but not exactly like theirs...but not living anywhere near a rumbi it had to do.

Over the 1.5 years I now have my own way of making it.

This recipe is adapted from Family favorite recipes

Rumbi Rice Teriyaki Bowl

Ingredients

1 Tbsp. olive oil

2 cups carrots chopped

3 celery stalks, washed and sliced

2 zucchini, chopped into small cubes (yellow and green mix it up:)

1  c. chopped broccoli florets 

3 grilled chicken breasts- cut into small cubes

Instructions

Heat olive oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli.

 Sauté until vegetables are crisp tender. About 5 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side

Hawaiian Teriyaki Sauce

Ingredients

1 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)

1 tsp. soy sauce

1/2-2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce) ~I just did 1 tsp.

1 tsp. fresh ginger

pinch of salt

1 Tbsp of brown sugar

1/2 tsp. garlic

1 Tbsp. cornstarch

2 Tbsp. cold water

Instructions

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water in a seperate bowl and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Typically I swear by THIS coconut rice. but I do really like this recipe when combining rice.sauce.and veggies.

Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

Ingredients

2 c. long grain white rice

2 1/2 c. water

1 (14oz) can coconut milk (about 1 1/2 c.)

1/2 Tbsp. sugar

1 can red beans, drained and rinsed

Instructions

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

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