Tomato Tempura With Mushrooms And Black Rice

• 150 g black rice
• 2 tbsp olive oil
• 500 g mixed mushrooms (such as brown, oyster and enoki)
• 10 None spring onions, cut into 2cm chunks
• 150 ml soya cream
• 150 g plain flour
• 150 g rice flour
• 1 tsp baking powder
• 1/2 tsp salt
• 400 ml still mineral water
• 1 litre frying oil
• 500 g cherry tomatoes, halved
• None None Fresh coriander, for garnish

1. Prepare the rice according to package instructions. Set aside and keep warm.
2. Meanwhile, heat the olive oil in a saucepan and saute the mushrooms for 3 mins. Add the scallions and saute for 2 mins. Season to taste and pour in the cream. Cook on low until thickened slightly, then remove from heat and set aside.
3. In a bowl, mix the flour, rice flour, baking powder and salt. Add the 1 2/3 cups water and mix to a smooth batter. In a saucepan, heat the frying oil to 350u0b0F. Using forks or chopsticks, dip the tomatoes into the batter, drain, then fry for 2 mins. Drain on paper towels.
4. To serve, arrange the rice, mushrooms and tomatoes on plates and garnish with cilantro.

black rice, olive oil, spring onions, soya cream, flour, rice flour, baking powder, salt, still, oil, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/26612 (may not work)