Cook the Barly® in twice its volume of boiling salted water for 7 minutes. At the same time, steam the vegetables for 7 minutes.Step 2
Preheat the oven to 210°C and place a large drip pan with water for the bain-marie on the middle rack.Step 3
Grease a 20-cm-long loaf tin with olive oil.Step 4
In a mixing bowl, mix the potato starch, cream of rice and vegan parmesan. Next, pour in the drained Barly® and the steamed vegetables.Step 5
Mix everything gently with a spatula so as not to crush the vegetables. Pour into the loaf tin.Step 6
Place the loaf tin in the bain-marie and bake for 40 minutes.Step 7
To remove from the tin, allow to cool slightly and run the blade of a knife along the edges of the tin.