Teriyaki Rice Bowls (Rumbi Copycat)

For awhile now I've been on the lookout for a good rice bowl recipe. We've tried a few - and none have really done it for us. They were all missing that "spark." That was until we found this recipe.

These rice bowls, meant to taste like the Rumbi Hawaiian Restaurant rice bowls here in Utah, definitely have that spark we've been on the search for! Not only did I have most of the ingredients on-hand, but it was an easy recipe that everyone loved. Don't be scared away by the list of ingredients. Once you have all the vegetables cut up and the chicken cooked, the rest is a breeze. (Oh and I dare you not to eat all the rice before it's meal time. Best rice I've had in a long, long time!)

Teriyaki Rice Bowls (Rumbi Copycat)

6 SERVINGS 

PREP: 30 minutes           COOK: 20 minutes            READY IN: 50 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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Vegetables & Chicken

• 1 tablespoon vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into cubes
• 1 1/2 cups chopped broccoli
• 2 cups chicken, cut into bite sized cubes and grilled 

Directions:
Heat oil in large skillet over medium-high heat. Add vegetables (carrots, celery, zucchini, and broccoli). Sauté for a few minutes or until vegetables are tender. Serve over Rumbi rice with chicken. Top with teriyaki sauce. (Recipe for rice and teriyaki sauce below).

Rumbi Rice

• 2 cups white rice
• 2 1/2 cups water
• 1 (14 oz) can coconut milk
• 1/2 tablespoon sugar
• 1 can red beans, drained and rinsed

Directions:

To make in rice cooker, combine all ingredients and gently stir together so beans are evenly distributed. Place the lid on and start the rice cooker. To make in saucepan, combine water, milk, and sugar. Stir in rice and beans and bring to a boil. Cover and reduce heat to low. Simmer for 18 to 20 minutes (or until rice is cooked). 

Spicy Hawaiian Teriyaki Sauce 

• 3/4 cup Mr. Yoshida's teriyaki sauce (found in grocery store by BBQ sauce)
• 1 teaspoon soy sauce
• 1 tablespoon fresh ginger
• Pinch of salt
• Pinch of brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions:

In a small saucepan combine teriyaki sauce, soy sauce, ginger, salt, and brown sugar. Bring to a boil, then reduce to a simmer. In a small bowl combine the cornstarch and water. Slowly add to sauce (for thickening). Simmer for another minute or two. Serve over rice bowls. 

NUTRITION FACTS

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    2 cup serving    614 calories  20.5 g fat   81 g carbs   28 g protein    7 g sugar   

Enjoy!
Recipe adapted from Favorite Family Recipes

One Pot Sausage Broccoli Pasta

Around our house, we've been running from one holiday event to the next, preparing for holiday travel, and just generally trying to survive the mayhem of life with children. I've been combing through my recipe files pulling up my easiest, kid-friendliest, and still nutritious dishes in an effort to continue to keep things as simple, healthy, and yum :) as possible despite the busy season. As I was planning the other day, this recipe came to mind as one that we have loved. It's quick and easy, and you can do it all using only one pot - which means fewer dishes to worry about after!

Happy Holidays! (Which reminds me … don't forget to enter our 100th post giveaway for the chance to win some holiday cheer from us at Pass the Fresh!)

One Pot Sausage Broccoli Pasta
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 box whole grain pasta
• 1/2-2/3 pound chicken sausage, cut into small chunks (I used 2 links of Trader Joe's Sweet Pesto Chicken Sausage)
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/4 cup diced onion
• 1/2 cup chicken broth, divided
• 3 cups chopped broccoli pieces
• 1 cup chopped cauliflower pieces
• 2 tablespoons cream cheese (1/3 or low-fat if you have it)
• 3 tablespoons fresh basil, finely chopped (or 1 1/2 tablespoons dried basil)
• salt and pepper to taste

DIRECTIONS

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1. Prepare pasta in a large pot as directed on the package. Drain.
2. Using the same pot, heat the oil over medium heat. Add sausages and heat thoroughly (or cook until brown if they are not pre-cooked). Add garlic and onion, and cook until the onion starts to soften. 
3. Add in 1/4 cup of the chicken broth, along with the broccoli and cauliflower pieces. Cover and cook until the broccoli turns a vibrant green and slightly softened (about 5 minutes). 
4. Stir in the cooked pasta. Add remaining 1/4 cup broth, cream cheese, and basil, stirring until the cream cheese "melts" over the pasta. 
5. Serve sprinkled with freshly ground pepper, and parmesan cheese if desired.

NUTRITION FACTS

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    1 1/2 cup serving    414 calories   11.1 g fat   62 g carbs    18.9 g protein    3.4 g sugar   

Enjoy!
Recipe adapted from Week of Menus.