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Rumbi Island Grill {copycat recipe}

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 always got the half steak/half grilled chicken bowl. Newt, my hubby, changed it up sometimes but usually got the bowl. For a whole $7.50 you get a ton of tasty, healthy food.

Ah, those evenings of sitting on their patio…. good times.

I ran across a  copycat recipe a few years ago and I was very excited to see it.  Not living anywhere near a Rumbi it had to try it out and get a little of the tasty back at home. Over the past few years I’ve adapted it and now have my own way of making it.

 

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

Rumbi Island Grill {copycat recipe}

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
  • Hawaiian Teriyaki Sauce
  • 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
  • Hawaiian Coconut Rice with Red Beans
  • 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

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add carrots, celery, zucchini, and broccoli.
  3. Sauté until vegetables are crisp tender. About 5 minutes tops.
  4. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side
  5. Hawaiian Teriyaki Sauce Instructions
  6. Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan.
  7. Bring to a boil and then reduce to a simmer.
  8. 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.
  9. Allow to simmer for about a minute.
  10. 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)
  11. Hawaiian Coconut Rice with Red Beans Instructions
  12. Combine all ingredients in a rice cooker.
  13. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker.
  14. Fluff rice with a fork before serving.
  15. 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.
http://ohsodelicioso.com/rumbi-island-grill-copycat-recipe/


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11 May 2011


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