Wednesday, August 29, 2012

Rumbi Rice Bowls

The husband, the kid and I are visiting family in Utah for a little over a week.  One of the most difficult parts of visiting our home state is trying to squeeze in all the things we want to do into a short amount of time.  There are too many people to visit with, places to see, and (at least for me) food to be eaten.  Food is a very nostalgic thing for most people.  Tastes are strongly connected to memory.  

 The husband insists on visiting the Dairy Keen in Heber City every time we are in the area and scarfing down a train burger.  Me, I have a lot.  My first Utah food priority is chocolate covered cinnamon bears.  A-MAZ-ING!  Unfortunately the store we went to today was a big tease.  It had not one, but TWO empty bins where chocolate covered cinnamon bears should go.  I'm on a mission now.  My number two priority is soft serve frozen yogurt from the Maverick gas station chain.  Still waiting on that one too.  There are a number of restaurants found here that are not in the south.  Unfortunately we do not have the time (or the funds for that matter) to visit them all.  

Luckily for me I found a recipe for one of my favorite chain restaurant dishes.  Rumbi Island Grill has delicious rice bowls.  Coconut rice and red beans topped with quick sauted veggies and chicken, served with a teriyaki dipping sauce on the side.


Now we have one less thing to worry about eating while we are here.

Rumbi Rice Bowls
serves 4

3 cups instant brown rice
3/4 cup light coconut milk
1/2 Tbsp. sugar
1 1/2 cups cooked red beans (or 1 can, rinsed and drained)
3/4 c. Mr. Yoshida’s teriyaki sauce
1 tsp. soy sauce
2 tsp. sriracha sauce (chili sauce), more or less to taste
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, thinly sliced
1 zucchini, diced
2. chopped broccoli florets
2 c. chicken, grilled and cubed chicken (I like to grill some extra chicken and save it for this recipe, you can also use the packaged grilled chicken for a quick meal)

1.  Cook brown rice according to package directions, replacing 3/4 cup water with the coconut milk and adding the sugar and red beans.  Fluff with a fork
2.  Combine the yoshida's sauce, soy sauce, sriracha, ginger, salt and brown sugar together in a small saucepan.  Bring to a simmer. 
3.  Combine the cornstarch and water and slowly add to the sauce.  Allow to simmer to a minute or two until slightly thickened.  Set aside and allow to cool.
4.  Heat oil in a large skillet.  Add the vegetables and saute until just crisp tender, 3-4 minutes or to your liking.  
5.  Divide the rice among four bowls.  Top with vegetables and chicken.  Serve with teriyaki sauce.

What the husband thinks:  that this stuff is amazing.  He saw that I was editing this picture and started to drool.  This is the meal we ate right after we picked out my wedding ring, at the actual restaurant of course.  It's sentimental and delicious.  Okay, probably just sentimental on my part...

What the kid ate:  a few bites of the chicken and steamed carrots on the side.  This is starting to get a little bit repetitive isn't it?


  1. You are making me drool with this one. I'm going to have to pin it and try it. Soon.