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Brown Rice Salad with Artichokes and Cavolo Nero

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 50 g feta cheese crumbled (optional)
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Thinly slice the spring onions, mince the garlic, and finely chop the red pepper.
  2. 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.
  3. Stir in the garlic, cumin seeds, chilli flakes (if using) and oregano. Cook for 1 minute until fragrant.
  4. 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.
  5. Add the cooked brown rice and mix until everything is heated evenly. Season with salt and pepper to taste.
  6. Remove from the heat and fold in the chopped parsley and artichoke pieces. If using, sprinkle with crumbled feta for a creamy finish.
  7. Serve warm or at room temperature.