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1
In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to taste.
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2
Bring the water to a boil, reduce the heat to low, and cook the rice, covered, for 15 minutes, or until it is tender and the water is absorbed.
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3
In another heavy saucepan combine the giblets, the broth, 2 cups water, the parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring the mixture to a boil, and simmer it for 8 to 10 minutes, or until the livers are just cooked through.
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4
Transfer the livers with a slotted spoon to a bowl, simmer the mixture for 30 minutes more, and strain the stock through a fine sieve into another bowl, reserving the giblets with the livers.
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5
Let the giblets cool, trim the kidneys, and remove the meat from the necks, discarding the skin and bones.
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6
Chop the giblets including the livers and return them to their bowl.
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7
In a heavy skillet, preferably cast-iron, combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 30 minutes, or until it is the color of milk chocolate.
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8
Add the remaining onion, chopped, the bell pepper, and the celery and cook the mixture, stirring, until the vegetables are softened.
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9
Add the giblet stock, simmer the gravy for 30 minutes, and stir in the giblets.
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10
The rice and the giblet gravy may be made 1 day in advance and kept covered and chilled.
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11
Let the rice return to room temperature before continuing with the stuffing.
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12
In a large bowl combine well the rice, the gravy, the scallion greens, the cayenne, and salt to taste.
