You may also like
Categories:
chicken livers water margarine brown rice onion green onions stalks celery garlic sage salt red pepper black pepper
Viewed: 64 - Published at: 9 years agoIngredients
- 6 each chicken livers, gizzards and necks
- water enough to cover giblets
- 1 stick margarine
- 1 c. brown rice
- 1 onion, chopped
- 3 green onions, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 1/2 tsp. sage
- 1 tsp. salt
- 1 tsp. red pepper
- 1 tsp. black pepper
Method
- Gently boil giblets for approximately 2
- hours or until done. Cool
- and chop giblets and meat
- from
- necks.
- Discard bones and skin, reserve liquid and add enough
- to
- equal 2 1/2 cups. Brown rice in margarine, add vegetables and saute until onion is clear. Add giblets, turn into
- covered casserole, add
- salt, pepper and red pepper, mixing well.
- Bake at
- 350° approximately 1 1/2 hours or until rice is
- done.
- Stir
- once during the baking process.
- Serves 6.
