Clean, rinse and scalded rice is placed in the heated butter, add salt, pour 500 ml water and stew until soft, without stirring . Finely chopped onion fry in a little sunflower oil, add the giblets, chopped ham and parsley, pepper, salt and stew until almost tender giblets. Add tomato paste, 1 teaspoon butter, wine and stew a little. In a circular dish of rice ranks wreath is placed in the middle of the giblets mixture and sprinkle with grated feta cheese.