In cup of boiled water place dry white mushrooms, let them soak for 20 minutes. Drain water and slice them into small pieces.
In a small pot, boil chicken gizzards for about 10 minutes, rinse them. Add gizzards back to the cooking pot, fill it with 4 quarts of water. Season with salt, add a few bay leaves.
Sautée your carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes).Add them to the boiling gizzards.
Add mushrooms and rice; let it simmer for about 15 minutes. Add sliced potatoes into the water and boil 10-15 minutes. Season with ground pepper, salt to taste.
Add parsley and green onions. Remove from heat and serve.