2 c. long grain white rice
6 c. chicken broth or water
1 bay leaf
1 c. onion, chopped
2 tbsp. oil
1/4 lb. chicken livers
1/4 lb. chicken gizzards
1 clove garlic, minced (or use garlic flakes)
3/4 c. scallions, chopped (including green part)
1/2 c. parsley, chopped (or parsley flakes)
1/2 tsp. salt
Black pepper to taste

Preheat oven to 350 degrees. Place rice in a 1 1/2 quart saucepan and add 4 cups broth or water and the bay leaf. Cover, bring to a boil and simmer for 15 minutes. Cook the onion in the vegetable oil until almost brown. Chop the livers and gizzards fine and add them. Cook, stirring until brown, about 10 minutes. Add the garlic, scallions and parsley. Season with salt and pepper. Add the remaining broth. Combine the partially cooked rice and the chicken giblet mixture and pour all into a baking dish. Bake for 15 minutes. You can use brown rice if you like, but cook for 40 minutes before baking. This serves 6 to 8 people.