Rice Dressing

• 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

1. Gently boil giblets for approximately 2
2. hours or until done. Cool
3. and chop giblets and meat
4. from
5. necks.
6. Discard bones and skin, reserve liquid and add enough
7. to
8. equal 2 1/2 cups.trown rice in margarine, add vegetables and saute until onion is clear. Add giblets, turn into
9. a
10. covered casserole, add
11. salt, pepper and red pepper, mixing well.
12. Bakett
13. 350u0b0 approximatelyt 1/2 hours or until rice is
14. done.
15. Stir
16. once during the baking process.
17. Serves 6.

chicken livers, water, margarine, brown rice, onion, green onions, stalks celery, garlic, sage, salt, red pepper, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=510628 (may not work)