CAVA Brown Rice Recipe (Perfect for Mediterranean Bowls)

CAVA Brown Rice Recipe is the base I always think about when I crave a real CAVA-style bowl at home. This rice shows up in many of their Mediterranean bowls, and for good reason. It is warm, filling, and mild, so every topping gets a chance to shine.

This brown rice comes from Middle Eastern bowl culture. CAVA made it popular in the US by keeping it plain, warm, and filling.

You see this brown rice in bowls like the Chicken + Rice bowl, mixed with greens, grilled chicken, hummus, feta, cucumbers, and that sharp Greek vinaigrette.

And it works with almost anything I put on my plate. I first noticed it when eating a bowl at CAVA. The rice was soft, not dry. It had flavor but did not steal the show. That balance got me.

It also holds up well under falafel, lentils, and pickled veggies. That texture matters. It stays firm and never turns mushy.

I like it because it fits my daily meals. You should try it because it is easy, cheap, and flexible. If you love building your own bowls, this brown rice must. I shared also their yellow saffron basmati rice recipe which is also use to make bowls. Make it once. Build your own CAVA style bowl your way.

What Type of Brown Rice is Best?

I keep it simple and use long-grain brown rice. It cooks up light and holds its shape. That’s the texture you want for a CAVA-style bowl. Short-grain gets soft too fast and sticks together.

CAVA does not share the exact brand, but copycat versions point to brown jasmine or brown basmati. Both work great. They smell nice and stay firm. Skip old rice. Fresh rice cooks even and tastes clean.

CAVA Brown Rice Perfect For

• Busy lunch bowls that need filling food
• Meal prep for the week ahead
• Light dinners with veggies and sauce
• Healthy eating plans that need fiber
• Warm base for chicken, beef, or falafel
• Simple food days when you want calm meals

CAVA Brown Rice Ingredients

• 2 cups water – This gives the rice enough time to cook all the way through without drying out. I like how it helps the grains stay soft but not mushy.
• 1 tablespoon olive oil – I use this to keep the rice from sticking and to add a light, smooth flavor that fits well with Mediterranean bowls.
• 1 teaspoon kosher salt – Salt is key here. It seasons the rice from the inside so it does not taste flat once you add toppings and sauces.
• 1 cup brown rice – This is the heart of the recipe. Brown rice adds a nutty bite and holds up well under chicken, veggies, and bold sauces.

Ingredients Substitutions & Variations

You can keep this recipe simple, but small changes are fine. If you do not have olive oil, use avocado oil. It keeps the same clean taste. Sea salt works instead of kosher salt, just use a little less.

Want more flavor? Add a bay leaf to the water. Remove it after cooking. For a richer bowl base, swap half the water with low-sodium veggie broth. I do this when serving guests.

If you need gluten-free food, you are safe here. Brown rice has no gluten. If sodium is a worry, cut the salt in half. The rice still tastes good with sauces later.

How To Make CAVA Brown Rice

Step 1 | Prepare the Cooking Liquid

In a medium-sized saucepan set over high heat, add the water, olive oil, and kosher salt. Cover the saucepan with a lid and bring the mixture to a full boil.

Step 2 | Add the Brown Rice

Once the water is boiling, add the rinsed and drained brown rice directly into the saucepan. Stir briefly to ensure the rice is evenly distributed in the liquid.

Step 3 | Simmer the Rice

Place the lid back on the saucepan, reduce the heat to low, and allow the rice to simmer gently for 30 minutes, or until all of the liquid has been fully absorbed.

Step 4 | Finish and Hold for Use

When the liquid is absorbed and the rice is fully cooked, remove the saucepan from the heat. Keep the rice covered until ready to serve or assemble into bowls to maintain warmth and texture.Humanize 149 words

Cooking Tips for Perfect Brown Rice for Bowls

• Rinse the rice well before cooking. This removes extra starch.
• Do not lift the lid while it cooks. Steam matters.
• Use a heavy pot so heat stays even.
• Let the rice rest after cooking. Five minutes helps texture.
• Fluff gently with a fork, not a spoon.

Mistakes To Avoid While Making Brown Rice

Cooking on high heat too long: Brown rice needs slow heat. High heat scorches the bottom before the rice finishes cooking.

Skipping the rinse step: Unrinsed rice keeps extra starch, which makes the grains stick and lose that clean CAVA-style texture.

Stirring after the boil: Once the rice is in, leave it alone. Too much stirring breaks the grains and turns the rice heavy.

Opening the lid while cooking: Steam is part of the process. Lifting the lid lets moisture escape and dries the rice.

Over-salting early: Remember, CAVA bowls use sauces and toppings. Too much salt in the rice can throw off the balance later.

Creative Ways To Serve This CAVA Brown Rice

This CAVA style brown rice is calm food. It lets other flavors shine. I build meals around it without stress. Some days I go simple. Some days I go bold.

I like it warm with grilled chicken or wings, cucumber, and hummus. That feels close to a CAVA bowl. When I want comfort, I top it with roasted sweet potato and tahini sauce. It feels filling but light.

You can also use it cold. I mix it into salads with lemon juice and olive oil. It holds shape and does not turn mushy.

For quick dinners, I add sautéed veggies and a soft egg on top. That’s a full meal.

If you cook once and use many times, this rice helps. It saves time and keeps food easy.

FAQs

Can I make CAVA brown rice ahead of time?
Yes, this rice is great for meal prep. I make it once and store it in the fridge for up to five days. Keep it in a tight container so it stays moist. Reheat with a splash of water.

Why does my brown rice turn hard?
Hard rice usually means not enough water or heat too high. Stick to the exact water ratio. Cook slow on low heat. Let it rest with the lid on after cooking.

Can I use a rice cooker for this recipe?
Yes, you can. Use the same water, oil, salt, and rice amounts. Select the brown rice setting. Let it rest after cooking before fluffing.

Does brown rice taste different from white rice?
Yes, brown rice has a mild nut taste. It feels more filling. It also holds up better in bowls with sauce and toppings.

How do I reheat brown rice without drying it out?
Add one or two tablespoons of water before reheating. Cover it. Heat slowly in the microwave or on the stove. Steam keeps it soft.

Can I freeze cooked brown rice?
Yes, freeze it in small portions. Let it cool first. Store up to two months. Thaw in the fridge and reheat with a little water.

Is brown rice healthier than white rice?
Brown rice has more fiber and nutrients. It digests slower and keeps you full longer. That’s why many people choose it for bowls.

Can I add spices while cooking the rice?
You can, but keep it light. Too many spices change the CAVA style. A bay leaf or small garlic clove works without overpowering.

Why is resting the rice important?
Resting lets steam finish cooking the grains. It helps texture. Skipping this step can leave rice wet or uneven.

This CAVA Brown Rice Recipe is one of those basics that makes home cooking easier. I cook it once and build meals all week. The taste stays clean. The texture stays soft. It fits bowls, plates, and simple meals without fuss. When you want CAVA-style brown rice at home, this method works every time.