Citrus Rice Salad

I’m a huge fan of a good rice salad that you have the option of serving both hot or cold. This variation of Giada’s recipe is so fun to make.

This colorful dish can go as a side or just as is.

The key to making any rice dish rich is making it with chicken stock and not water.

The freshness of the citrus flavors reminds me of summer and the honey/soy sauce combo makes me think of the Caribbean islands.


Rice Salad:

  • 4 cups low-sodium chicken stock
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups brown basmati rice, rinsed
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 medium orange, zested
  • 1 lemon, zested
  • 1 cup thinly sliced green onions


  •  1/2 cup extra-virgin olive oil
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 1/2 teaspoons ground cumin
  • Salt and freshly ground black pepper

For the Rice Salad:

1) In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat and stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.

2) Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, and green onions.

For the Vinaigrette:

1) Combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin together and whisk with a fork for about a minute. Pour the vinaigrette over the rice mixture.


Garlic Asparagus

Everything about asparagus screams summer…the color, how light it is when you eat it and the actual name a-s-p-a-r-a-g-u-s.


This is one of my favorite ways to eat this super healthy veggie.


If I can ever avoid salt I make sure to do so and use lemons every chance I get.


The combination of the all the ingredients helps the asparagus bring out its flavor without it taking over and becoming too overwhelming.


Garlic Asparagus


  • 1 bunch asparagus
  • 4 cloves garlic
  • ½ cup white wine
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper


  1.  Wash the asparagus and set aside.

  2. In a skillet add wine, minced garlic, olive oil, 1 juice of lemon, and black pepper. Add washed asparagus and cover lid of skillet. Let simmer on low for about 15-20 minutes or until the asparagus are tender. Serve immediately.

Makes 2 servings.