Name: Feta Cheese Rice with Lemon Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons salted butter; 1 tablespoon lemon zest (about 1 lemon); 1 tablespoon freshly minced garlic; 2 cups cold cooked white rice (preferably leftover); ½ cup crumbled feta cheese; 2 tablespoons freshly chopped parsley; Salt and black pepper to taste

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Introduction

This Feta Cheese Rice with Lemon is a bright and flavorful side dish that’s quick to prepare and perfect for using leftover rice. The zesty lemon and creamy feta combine beautifully to create a refreshing yet comforting accompaniment to any meal.

A white round plate with a thin dark rim holds a mound of fluffy white rice mixed with small green parsley bits and small white cheese chunks scattered evenly throughout. The rice layer is topped with two small bright yellow lemon wedges standing upright at the back edge of the mound. The plate sits on a dark wooden surface with extra lemon wedges and sprigs of parsley placed around it. In the background, a blurred white plate with more of the same rice mixture is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons salted butter
1 tablespoon lemon zest (from about 1 lemon)
1 tablespoon freshly minced garlic
2 cups cold cooked white rice (preferably leftover)
½ cup crumbled feta cheese
2 tablespoons freshly chopped parsley
Salt and black pepper to taste

Instructions

Step 1: Place a skillet over medium heat and melt the butter until it begins to bubble and releases a rich aroma. Add the lemon zest and garlic, stirring gently to blend the flavors and allow the garlic to soften without browning.
Step 2: Toss in the pre-cooked rice, breaking up any clumps as you mix. Stir continuously until the rice is evenly coated with the aromatic butter and warmed through. Once the rice is hot, turn off the heat.
Step 3: Fold in the crumbled feta and freshly chopped parsley, letting the residual heat slightly melt the cheese. Drizzle the dish with fresh lemon juice and finish with a touch of salt and cracked black pepper to your liking. Serve immediately while warm and fragrant.

Tips & Variations

Use day-old rice for best texture to avoid mushiness when reheating.
Substitute fresh herbs like dill or mint for parsley to add a different flavor profile.
Add a handful of toasted pine nuts or chopped olives for extra texture and flavor.
For a creamier dish, stir in a spoonful of Greek yogurt just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally and adding a splash of water or broth to prevent drying out.

How to Serve

A close-up of a mound of cooked white rice mixed with small white cheese chunks and scattered green herb leaves, possibly cilantro or parsley, on a white plate with a thin silver rim. The rice looks fluffy with a soft grain texture, and tiny yellow and red spice flakes are spread throughout. In the background, there is a blurred white plate holding more of the same rice, and two lemon wedges are partly visible behind the rice pile. The whole scene is set on a white marbled surface giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well but may require a slightly longer warming time due to its firmer texture.

Is it necessary to use salted butter?

No, you can use unsalted butter; just adjust the salt added at the end to taste.