Instructions: Cover giblets with cold salted water and boil until very tender, 45 minutes to 1 hour. Cool in the broth, then strain, reserving the broth, and chopping giblets fine. Add bouillon to the pot with onions, celery, carrots, rice, and giblet stock, and simmer until vegetables are tender, about 20 minutes. Correct seasonings, add giblets and wine, and reheat.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.