1-1/2 lbs. chicken livers, cut in half
2 tablespoons butter or margarine
1 can (8oz) sliced mushrooms, drained
1 cut sliced green onions with tops
1/2 cup dry white wine
3 tablespoons chopped fresh parsley
3 cups hot cooked rice, cooked in chicken broth made
with bouillon cubes
salt and pepper to taste

Wash livers and pat dry. Sprinkle with salt and pepper. Saute in butter about 5 minutes. Stir in muchrooms and cook 1 minute. Add onions and wine. Bring to a boil, cover, and simmer 3 or 4 minutes. Add parsley to rice and toss lightly. Spoon rice into servings and top with chicken liver mixture.