Tomato Tempura With Mushrooms And Black Rice

• 3/4 cup black rice
• 2 tablespoons olive oil
• 1 pound mixed mushrooms such as brown, oyster and enoki
• 10 scallions cut into 1 inch pieces
• 2/3 cup cream
• 1 cup all-purpose flour
• 1 cup rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 cups frying oil
• 1 pound cherry tomatoes halved
• fresh cilantro 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, mushrooms, scallions, cream, flour, rice flour, baking powder, salt, frying oil, tomatoes, fresh cilantro

Taken from www.yummly.com/recipe/Tomato-Tempura-with-Mushrooms-and-Black-Rice-1403167 (may not work)