For gravy, combine 1 qt chicken stock, roasted vegetable base and raw rice In a medium sauce pan.
Cover and bring to a simmer over medium heat and cook for 18-20 minutes or until rice begins to degrade.
Pour stock and cooked rice in a blender and blend until smooth. Use remaining chicken stock to adjust consistency.
Strain gravy through a fine mesh sieve to remove any excess lumps and reserve. Yields: 1-1/2 qt.
For rice cakes, gently fold together warm rice, herbs and salt.
Lay ½ inch of warm rice and herb mixture into a sheet tray lined with plastic.
Cover rice with plastic wrap a place another same-size sheet tray with around 2-3 lb of added weight on top. Let press for 2-3 hours (in refrigerator?) or until rice completely cools. Cut pressed rice mixture into desired ring size.
Heat vegetable oil in a medium sauté pan. Toast each rice cake until golden brown over medium heat. About 6 minutes per side. Yield: 6 cakes.
To create pies, fold shredded chicken, green peas and pearl onions into warm chicken gravy.
In a warmed soup crock, place 2 c of the gravy mixture and top with one crispy herbed rice cake. Garnish with 1 tsp of fine herbs.