Little River Dirty Rice

• 2 or 3 chicken gizzards
• 2 or 3 chicken livers
• 1/4 c. butter or margarine
• 1 bunch green onions, finely chopped
• 3 medium onions, finely chopped
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1/4 c. parsley flakes
• 3 buds garlic, crushed
• 1/2 lb. ground beef
• pinch of thyme
• red peppers to taste
• saltwater
• 4 c. cooked rice

1. Cook gizzards in water to cover until almost done; add livers.
2. Cook until tender.
3. Chop.
4. Heat butter in large skillet. Add green onions, onions, celery and green pepper.
5. Cook over low heat until vegetables are soft.
6. Add parsley flakes, garlic, giblets and ground beef.
7. Cook over low heat for about 20 minutes, stirring until well blended.
8. Add thyme, salt and pepper.
9. Add rice; mix well.
10. Spoon into casserole.
11. Bake in preheated 325u0b0 oven or about 20 minutes or until bubbly.

chicken gizzards, chicken livers, butter, green onions, onions, celery, green pepper, parsley flakes, buds garlic, ground beef, thyme, red peppers, saltwater, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=26062 (may not work)