Cava Brown Rice Recipe

Want the chewy, nutty rice from your favorite CAVA bowl? This CAVA style brown rice recipe shows you how to cook it at home. CAVA brown rice is a chewy, nutty brown rice. It is the base of many Mediterranean grain bowls. CAVA says it uses brown basmati. We use regular brown rice here, so it is easy to find. You only need four simple ingredients and one pot. The stovetop absorption method gives you tender, chewy grains. First, rinse the rice. Then boil it, simmer it, rest it, and fluff it. The whole recipe takes about 50 minutes, and most of that time is hands-off. It is vegan and great for meal prep. Cook one big batch, then build Mediterranean bowls all week. Let’s make it together, step by step.

Why I Love Making This CAVA Brown Rice

I like this recipe because it keeps things simple. You get one pot, four ingredients, and almost no watching. The rice turns out chewy and a little nutty. That nutty taste works well with creamy hummus and tangy pickled onions. Make one pot on Sunday, and you have bowl bases ready for days. One note. CAVA does not share its exact recipe. This is a copycat, so it may not match the restaurant exactly. The chew and nutty taste should come close.

Recipe at a Glance

Detail	Info
Prep time	5 minutes
Cook time	45 minutes (30 to 40 minutes simmer, plus 10 minutes rest)
Total time	About 50 minutes
Servings	4, about ¾ cup cooked rice each
Course	Side dish or bowl base
Cuisine	Mediterranean
Method	Stovetop
Difficulty	Easy

What You’ll Need for CAVA Brown Rice

Equipment List

• Medium saucepan with a tight-fitting lid (2 to 3 quarts)
• Fine mesh strainer, for rinsing
• Fork, for fluffing

Ingredients You’ll Need

• 1 cup long-grain brown rice (about 185 grams). Regular brown rice works great here.
• 2¼ to 2½ cups water. Use 2¼ cups for firmer rice. Use 2½ cups for softer rice.
• 1 tablespoon olive oil. You can skip it for an oil-free version.
• ½ to 1 teaspoon kosher salt. Morton is saltier per spoon than Diamond Crystal, so start low.

You do not need anything fancy. No saffron or spices are needed. Just use plain long-grain brown rice. Want to match CAVA more closely? Swap in brown basmati.

	Regular brown rice (this recipe)	Brown basmati (CAVA’s choice)
Grain	Often shorter and wider	Long and slim
Texture	Softer, can be stickier	Chewy, separate grains
Best for	Easy everyday bowls	A closer CAVA match

CAVA Brown Rice Copycat Recipe: How to Make It at Home

1. Rinse the Rice

Do you rinse CAVA brown rice? Yes, you should. First, put 1 cup of brown rice in a fine mesh strainer. Rinse it under cold water until the water looks mostly clear. This washes off loose starch, so the grains cook up separate and fluffy. Shake the strainer well to drain the extra water. Soaking is optional. If you soak for 30 minutes, use 2¼ cups of water.

2. Combine Rice, Water, Oil, and Salt

Next, add the rinsed rice to a medium saucepan. Then add 2¼ cups of water for a chewy bite. Use 2½ cups if you like softer rice. Add 1 tablespoon of olive oil and ½ teaspoon of kosher salt. Mix well, so the salt dissolves. The oil adds flavor and stops clumps. Use up to 1 teaspoon of salt if you like it saltier.

3. Bring to a Boil

Now set the pot over medium-high heat. Bring the water to a full boil. Do not cover the pot yet. This takes about 5 minutes. Once you see big bubbles, give the rice one quick stir.

4. Simmer Covered on Low Heat

Next, turn the heat to the lowest setting. Cover the pot with a tight lid. Simmer for 30 to 40 minutes. The rice soaks up all the water, so it cooks evenly. Do not stir, because stirring makes the rice sticky. Do not lift the lid before the 30-minute mark, because the steam will escape. At 30 minutes, peek once. The water should be gone, and the rice should be tender with a little chew.

5. Rest Off-Heat

Turn off the heat. Keep the lid on and let the pot sit for 10 minutes. The leftover steam finishes the cooking and spreads the moisture evenly.

6. Fluff and Serve

Finally, take off the lid. Use a fork to fluff the rice gently. Do not press or mash the grains. Add a small pinch of salt if you need it. Serve right away, or cool it fast for meal prep.

Tips for the Best CAVA Brown Rice

• Measure the water. Water is the biggest factor for texture, so use a measuring cup.
• Fluffy CAVA style brown rice: Rinse, do not stir, rest 10 minutes, then fluff with a fork.
• Rice is hard or undercooked? It usually needs more water or more time. Add ¼ cup of hot water. Cover and cook 5 to 10 more minutes.
• Rice is sticky? You likely skipped the rinse or stirred. Uncover it and steam it on low for 2 to 3 minutes. Then fluff.
• Rice is mushy? Next time, use 2¼ cups of water.

Easy Variations

• Stock: Swap the water for low-sodium vegetable stock for more flavor. Chicken stock works too, but then it is not vegan.
• Turmeric: Add ¼ teaspoon for a golden color. It will not taste like saffron.
• Cumin or coriander: Add ¼ teaspoon for a warm, earthy taste.
• Herbs: Stir in chopped parsley or mint after fluffing.
• Oil-free: Skip the oil. The rice may taste less rich and feel a bit stickier.
• Brown basmati: Want to match CAVA more? It cooks up chewier and more separate.
• Egg fried brown rice: Cool the cooked rice first. Scramble an egg in a hot pan with a little oil. Add chopped green and red pepper with the egg. Then add the rice and stir until hot. Cook the egg fully. Nutrition below is for the base recipe only.
• Other bases: Want a lentil base? Try this black lentils recipe. Quinoa also works and cooks much faster.
• Saffron version: Want it golden and fragrant? That is CAVA’s saffron rice. Try saffron basmati rice.

What to Serve With CAVA Brown Rice

Here is what to serve with CAVA brown rice. Build the bowl in layers. First, add the rice. Next, add the best protein. Grilled chicken and harissa honey chicken are popular. Glazed salmon or grilled steak work well too. Grilled chicken, braised lamb, and spicy lamb meatballs are other good picks.

Then add dips and bowl toppings. Hummus and tzatziki are classic. Persian cucumber, tomato and onion, pickled onions, and feta add crunch and tang. Top it with arugula. For meal prep, pack the rice, protein, and toppings in separate containers. Cabbage slaw or roasted eggplant dip fits well too.

Last, finish with a drizzle of Greek vinaigrette, harissa vinaigrette, or garlic dressing.

Storage, Reheating, and Make-Ahead Tips

Storage

Can you freeze CAVA brown rice? Yes, but fridge storage comes first. Refrigerate the rice within 2 hours. If your kitchen is above 90°F, do it within 1 hour. Use a shallow airtight container. USDA leftover guidance says to eat it within 3 to 4 days. For the freezer, press the rice flat in a freezer bag. It keeps up to 3 months for best taste. Thaw it in the fridge overnight.

Reheating

Add a splash of water to the rice. Cover the bowl. Microwave for 1 to 2 minutes, then stir. The rice should be steaming hot. USDA says leftovers should reach 165°F. On the stove, use low heat with a lid. Reheat leftovers only once.

Make-Ahead Timeline

Yes, you can make CAVA brown rice ahead of time. Here is a simple plan.

• Day 1: Cook the rice. Cool it fast, then refrigerate it.
• Day 2: Reheat a portion with a splash of water. Build your bowls.
• Days 3 and 4: Reheat more portions. Finish by day 4. That makes weekly meal prep easy.

Nutrition and Health Benefits

Nutrition at a Glance

The homemade column is calculated from this recipe. It uses 1 cup of long-grain brown rice and 1 tablespoon of olive oil. It also uses ½ teaspoon of Diamond Crystal kosher salt. It makes 4 servings of about ¾ cup cooked rice. The CAVA columns come from CAVA’s published nutrition sheet. They are for one restaurant serving. CAVA brown rice has 310 calories per serving.

Nutrient	Homemade (¾ cup)	CAVA Brown Rice	CAVA Saffron Basmati Rice
Calories	200	310	290
Total fat	4.9 g	10 g	6 g
Saturated fat	0.7 g	1.5 g	1 g
Sodium	140 mg	770 mg	770 mg
Carbs	35 g	48 g	54 g
Fiber	1.7 g	5 g	2 g
Sugar	0.3 g	2 g	0 g
Protein	3.5 g	8 g	6 g

Brands of brown rice differ a little, so treat these as close estimates.

What Makes This Recipe Nutritious

Yes, it is a healthy base. Brown rice is a whole grain. Whole grains keep the bran, so you get more fiber. Fiber supports digestion and can help you feel full longer. Each homemade serving has about 200 calories, 1.7 grams of fiber, and 3.5 grams of protein. The big win is sodium. CAVA lists 770 milligrams per serving. With ½ teaspoon of Diamond Crystal salt, this recipe has about 140 milligrams. With Morton kosher salt, it has about 240. You control the salt. CAVA lists its brown rice as vegan.

FAQs

What type of rice does CAVA use for their brown rice?

Yes, CAVA brown rice is basmati. CAVA says its brown rice is brown basmati. It has a bit of chew and a light nutty taste. Brown basmati has long, slim grains. They cook up separate and a little firm. This recipe uses regular long-grain brown rice, so it is easy to find. Use brown basmati for a closer match.

What’s the difference between CAVA brown rice and saffron rice?

Brown rice is chewy and nutty. Saffron basmati rice is soft, fragrant, and golden. By CAVA’s own numbers, brown rice has 310 calories and 5 grams of fiber. Saffron rice has 290 calories and 2 grams of fiber. Sodium is the same at 770 milligrams. Pick brown rice for more fiber and more chew.

Is CAVA brown rice vegan and gluten-free?

It is vegan. CAVA lists its brown rice as vegan. This homemade version uses only rice, water, olive oil, and salt. Plain rice has no gluten on its own. CAVA warns that shared kitchens cannot promise allergen-free food. At home, check your rice and stock labels if you need strict gluten-free food.

Why is my CAVA brown rice sticky or hard?

Sticky rice usually means extra starch or too much water. Rinse well, measure the water, and do not stir. Hard rice usually means too little water, a loose lid, or too little time. Add ¼ cup of hot water, cover, and cook 5 to 10 more minutes. Brands and pots vary, so adjust next time.

How long does cooked CAVA brown rice last in the fridge?

Cooked rice lasts 3 to 4 days in the fridge, based on USDA leftover guidance. Cool it fast and refrigerate it within 2 hours. Use a shallow airtight container. Reheat it with a splash of water until steaming hot. Throw it out if it sat on the counter longer than 2 hours.

Can I use regular brown rice or skip the oil?

Yes to both. This recipe already uses regular long-grain brown rice. Brown basmati is chewier and closer to CAVA. You can also skip the oil. The rice may be a little less flavorful and slightly stickier. Rinse well, and do not stir, to keep the grains separate.

Final Thoughts

This CAVA brown rice recipe is simple and friendly. You get chewy, nutty rice from four basic ingredients. Remember the key steps. Rinse, simmer on low, do not stir, rest, then fluff. Now build your bowl with your favorite protein, dips, and toppings. Enjoy it, and let me know how it turned out!