Irish Dunmurry Rice
Savor the comforting flavors of Irish Dunmurry Rice, a hearty, one-pan dish that brings together the rustic charm of Ireland and the coziness of home cooking. This recipe features fluffy long-grain rice infused with the smoky richness of crispy bacon, the earthy depth of sautéed aromatic vegetables, and the fresh brightness of parsley and thyme. A splash of chicken or vegetable broth elevates the dish, ensuring every bite is tender and flavorful. Perfect as a standalone meal or a versatile side, Irish Dunmurry Rice is a quick yet satisfying option, ready in under an hour and bursting with savory goodness. Serve it piping hot with a sprinkle of fresh parsley for a true taste of Irish-inspired comfort food. Perfect for family dinners or meal prepping, this recipe combines simple ingredients and bold flavors for a dish everyone will love.
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 3 cups water
- 6 slices bacon, diced
- 1 medium yellow onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup chicken or vegetable broth
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a medium saucepan, bring the water to a boil. Add the rice, cover with a lid, and reduce the heat to low. Cook for 15-18 minutes or until the water is fully absorbed. Remove from heat and fluff with a fork. Keep covered.
In a large skillet or frying pan, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pan. If necessary, add 1 tablespoon of butter to the pan.
Add the chopped onion, carrot, and celery to the skillet. Cook for 5-7 minutes or until the vegetables are softened, stirring frequently.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the cooked rice, remaining butter, and the chicken or vegetable broth. Mix well to combine.
Add the cooked bacon, parsley, thyme, salt, and pepper. Stir gently to evenly distribute the ingredients.
Cook for another 5-8 minutes over low heat to allow the flavors to meld and the broth to be absorbed.
Taste and adjust seasoning as needed. Serve hot and garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
