3 tablespoons olive oil
1/2 cup chopped yellow onions, plus 1/4 cup
1 cup basmati rice
4 cups chicken stock
2 bay leaves
4 squabs, glove boned, gizzards, hearts and livers reserved
3 crushed garlic cloves
3 tablespoons unsalted butter
1/4 cup chopped celery
1/2 teaspoon chopped garlic
Dash of brandy
1/4 cup chopped green onions (green part only)
1 tablespoon finely chopped fresh parsley leaves
20 baby carrots, blanched
20 haricot verte, blanched
1 cup Port Reduction (port wine reduced by half), hot
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