Name: Brown Rice Salad with Artichokes and Cavolo Nero
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup cooked brown rice (leftover works perfectly); 1 bunch spring onions, thinly sliced; 2 cloves garlic, minced; ½ red pepper, finely diced; ½ tsp dried oregano; ½ tsp cumin seeds; ½ tsp chilli flakes (optional, for a little heat); 1 tsp vegetable stock powder; 1 cup chopped cavolo nero (Tuscan kale); 8 pieces grilled marinated artichokes (from a jar); 2 Tbsp fresh parsley, finely chopped; 50g feta cheese, crumbled (optional); 2 Tbsp olive oil; Salt and pepper, to taste

Brown Rice Salad with Artichokes and Cavolo Nero

3 Sep 2025

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This brown rice salad with artichokes and cavolo nero is a healthy, flavoursome dish, perfect for a quick midweek meal or a nutritious lunch. Packed with whole grains, leafy greens, this salad is as satisfying as it is nourishing. One of the best things about this recipe is its versatility and zero-waste appeal. If you have leftover brown rice sitting in your fridge, this is the perfect way to turn it into a hearty and vibrant salad. The grilled marinated artichokes add a tangy Mediterranean twist, while cavolo nero (Tuscan kale) brings a deep, earthy flavour. A final sprinkle of fresh parsley and creamy feta (optional for vegans) takes it to the next level.
Why You’ll Love This Brown Rice Salad
✔ Healthy & Balanced: Packed with whole grains, protein, and fibre. ✔ Quick & Easy: Ready in under 15 minutes, perfect for busy nights. ✔ Mediterranean Flavors: Artichokes, herbs, feta, and olive oil make it irresistible. ✔ Meal Prep Friendly: Keeps well in the fridge for 2-3 days.

Ingredients

1 cup cooked brown rice (leftover works perfectly)
1 bunch spring onions, thinly sliced
2 cloves garlic, minced
½ red pepper, finely diced
½ tsp dried oregano
½ tsp cumin seeds
½ tsp chilli flakes (optional, for a little heat)
1 tsp vegetable stock powder
1 cup chopped cavolo nero (Tuscan kale)
8 pieces grilled marinated artichokes (from a jar)
2 Tbsp fresh parsley, finely chopped
50g feta cheese, crumbled (optional)
2 Tbsp olive oil
Salt and pepper, to taste

Instructions

Thinly slice the spring onions, mince the garlic, and finely chop the red pepper.
Heat the olive oil in a large pan over medium heat. Add the spring onions and red pepper, and cook for about 5 minutes until softened.
Stir in the garlic, cumin seeds, chilli flakes (if using) and oregano. Cook for 1 minute until fragrant.
Pour in a small glass of water and the stock powder, then bring to a gentle boil. Add the chopped cavolo nero, cover with a lid, and cook for 5 minutes until tender.
Add the cooked brown rice and mix until everything is heated evenly. Season with salt and pepper to taste.
Remove from the heat and fold in the chopped parsley and artichoke pieces. If using, sprinkle with crumbled feta for a creamy finish.
Serve warm or at room temperature.

https://cooktogether.com/recipe-items/brown-rice-salad-with-artichokes-and-cavolo-nero/

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