| How To Cook: |
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1. Saute the chopped onion in the butter; when brown add the chopped giblets and cook for about 5 minutes.
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2. Blanch and slice the carrots and mushroom and add to the giblets, with a bay leaf, saffron and seasoning.
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3. Pour in the stock, bring to the boil, reduce the heat and simmer for another 25 minutes until the rice is tender. (If necessary add more stock.)
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4. Garnish with pimiento.
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