Potaje Macrobiótico de Garbanzos, Arroz Nerone, Shitake, Brocoli y Genmai Miso
Ingredientes
(Para 4 personas)
250 gramos de garbanzos
250 gramos de arroz Nerone
1 brocolí mediano
1 bandejita de setas shitake
1 puerro
1 trozo de kombu
4 cucharaditas de Gemmai Miso
2 chalotas
aceite de oliva virgen
abundante agua filtrada
Elaboración
Ponemos a cocer los garbanzos remojados desde la noche anterior en abundante agua. Cuando los espumemos añadimos el puerro, la kombu y un chorrito de aceite de oliva y los dejamos cocer hasta que estén tiernos.
En otra cacerola salteamos el arroz nerone en crudo con dos cucharadas de aceite de oliva durante un par de minutos. Añadimos tres veces su volumen de agua y lo dejamos cocer tapado hasta que consuma todo el caldo y esté tierno. Este arroz siempre queda muy entero.
Picamos las chalotas en láminas y el brocolí en robot de cocina o a cuchillo hasta que quede muy fino. Lo salteamos junto con algo de aceite en un wok, dejándolo semicrudo, al dente. Se tardan apenas 5 minutos. Apartamos y reservamos.
Salteamos también las setas shitake y reservamos.
Fuera de fuego nuestro potaje disolvemos el miso, primero en una taza hasta que no queden grumos y después en la cazuela. Podemos triturarlo en una batidora junto al alga y al puerro con algo de caldo y después añadirlo a la cacerola. No lo volveremos a hervir.
Emplatamos repartiendo el potaje de garbanzos y miso en los platos y colocando por encima el brocolí salteado, unas cucharadas de arroz nerone y las setas shitake.
Consideraciones
El genmai es probablemente el más sabroso de los misos. Está hecho de soja y arroz integral.
El Miso es un alimento fermentado muy apreciado en Japón por su sabor y propiedades medicinales.
De forma tradicional se toma como condimento en sopas, guisos de legumbres y cereales.
Al tener enzimas vivas por ser un fermento no debe cocinarse para conservar sus propiedades.
Con Miso noes necesario poner sal porque ya es un condimento muy salado.
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