Tomato Tempura With Mushrooms And Black Rice - cooking recipe

Ingredients

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

Preparation

Prepare the rice according to package instructions. Set aside and keep warm.
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.
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 350\u00b0F. Using forks or chopsticks, dip the tomatoes into the batter, drain, then fry for 2 mins. Drain on paper towels.
To serve, arrange the rice, mushrooms and tomatoes on plates and garnish with cilantro.