2 tbsp. butter
1 tbsp. oil
1 c. finely chopped onion
2 c. finely chopped chicken gizzards & livers, parboiled
2 c. rice
3 c. chicken broth
2 tbsp. minced green onion
2 tbsp. minced fresh parsley
1-2 garlic cloves, minced

Preheat oven to 350 degrees.

Heat butter and oil in large oven proof saucepan over medium heat. Add onion and saute 4 to 5 minutes. Stir in gizzards and livers, saute until tender. Blend in rice. Add broth, green onion, parsley and garlic and bring to boil. Cover and bake until water is absorbed and rice is tender, about 45 minutes. 8 to 10 servings.