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

---

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

---

    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

Oriental Chicken Salad

Around our house, I'm always looking for salads that are tasty - and filling. Primarily, we eat salads as a side dish, but honestly I think salads deserve more credit. Not only are they usually healthy and filled with lots of fruits and veggies, but they are also packed with flavor. This salad is no exception to the rule. My dad's been perfecting this recipe for a few years and boy, its good! Don't be scared away by the list of ingredients - it's primarily your everyday green salad, topped with some oriental chicken and oil-based dressing. So yummy!

Oriental Chicken Salad

6 SERVINGS 

PREP: 15 minutes           COOK: 10 minutes            READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

For the chicken:

• 2 boneless skinless chicken breasts, cut into 1/4 inch strips
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 1 1/2 teaspoons grated ginger
• 2 cloves minced garlic
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon roasted sesame oil

For the salad:

• 1 bag mixed greens (e.g. spring mix, hearts of roman, fresh spinach)
• 1 1/2 cups bean sprouts
• 3 stalks celery, 1/4 inch pieces
• 1 1/2 cups mushrooms, 1/4 inch pieces
• 2 carrots, grated
• Rice noodles

For the dressing:

• 1/4 cup rice vinegar
• 1/3 cup sugar
• 3 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1 cup vegetable/canola oil

DIRECTIONS

---

1. Mix soy sauce, cornstarch, ginger, garlic, and pepper. Thoroughly marinade chicken in soy sauce mixture. (About 15 minutes)
2. Heat fry pan/wok with both oils on medium heat. 
3. Fry chicken, stirring to separate individual pieces for better coverage. (About 5 minutes or golden brown) Set aside.
4. Combine lettuce, sprouts, celery, mushrooms, and carrots. Set aside.
5. Mix vinegar, sugar, soy sauce, garlic powder, and oil for dressing.
6. Serve salad topped with chicken and drizzled with dressing. Top with rice noodles. 

NUTRITION FACTS

---

    1/6th of salad and chicken with 2 tablespoons dressing    340 calories   24.2 g fat (4.9 saturated)   14.6 g carbs    17.3 g protein    6 g sugar   

Enjoy!

Low-Calorie Orzo Chicken Soup

Fall is in the air and I'm suddenly craving soup. But nothing too heavy. I'll take it nice and light, please. This is a great soup that reminds me of Chicken Noodle Soup, but with cute dainty rice like noodles. My kids gave it two thumbs up and especially liked the veggies. (I took a double take when they said that.)

Orzo Chicken Soup
4 SERVINGS 
PREP: 15 minutes           COOK: 25 minutes            READY IN: 40 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 32 ounces organic chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 1/2 cup carrots, chopped
• 1/2 cup celery, chopped
• 1/2 medium onion, chopped
• 2 cups chicken, shredded
• 1 1/4 cups water
• 3 fresh parsley sprigs 
• 1 teaspoon thyme 
• 1/2 fresh lemon, squeezed
• dash sea salt
• dash fresh ground pepper

DIRECTIONS

---

1. In a medium saucepan, bring 1 3/4 cups of chicken broth to a boil. Add orzo. Cook for about 10 minutes, or until chicken broth is absorbed.
2. While that is cooking, heat up a large pan on medium heat. Add the olive oil and swirl to coat. Add the carrots, celery, onion, chicken, the remaining chicken broth (approximately 2 1/4 cups), water, parsley, and thyme. Bring to a boil then reduce to a simmer and cook for 10 minutes, or until the vegetables are tender.  
3. Remove parsley sprigs.
4. Add orzo, lemon, salt and pepper. Simmer one minute.  

NUTRITION FACTS

---

    1 serving (approximately 1 cup)    257 calories   6.2g fat   20.1g carbs    27.9g protein    3.4g sugar   

For a variation in this recipe, feel free to add spinach at the end with the lemon, salt and pepper.

*Simple Tip

I love buying whole, cooked rotisserie chickens from our local grocery store. I debone it when I get home and throw it right into the freezer. It makes for quick and easy meals when I need them. 

Recipe adapted from Taste of Home.