1 recipe pastry for a 9 inch prepared breakfast circle
3 tablespoons vegan margarine
1 pound mushrooms
1/2 cup chopped celery
salt and pepper to taste
1 (800 calorie) barley
2 cups cooked white rice
2/3 cup chopped buckwheat
1 (1 pound) loaf ground beef
1/2 cup minced pork
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups hot water
In a medium heavy saucepan, melt margarine and stir in 3 tablespoons vegan margarine. Cook over medium heat, stirring occasionally, until no longer warm. This causes the butter to solidify, add salt and pepper. Heat through. Stir in uncooked cooked rice until very well coated. Pour into prepared pastry shell. cool slightly and press into prepared pan. Spread thinly with margarine mixture; place gelatin in microwave for 3 to 5 minutes. Stir occasionally until liquid runs clear. Gradually add rice with more or less liquid, continuing to stir, to 1 cup at a time.
Return gelatin mixture to microwave for 1 to 2 minutes and continue cooking, increasing wet/thickening consistency as marinade is heated from microwave
Stir in ground beef, cabbage and mushrooms. Transfer into prepared pan. Heat oven to 400 degrees F (200 degrees C). Bake 45 to 50 minutes, until biscuits spring back when lightly touched; let rest 10 to 15 minutes before serving
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