Mustard seeds have long been used in Asian and European cuisines. They are used frequently Indian cooking, but are also combined with fruit and sugar to make Italian mostardas. Toasting the bitter seeds in oil first will help to revive the enzymes that contain the pungent flavors and mellow out bitterness.
Mustard seeds are an excellent source of selenium and a very good source of omega-3 fatty acids and manganese. They are also a good source of phosphorus, magnesium, copper and vitamin B1.
Mustard seeds emerged from our food ranking system as an excellent source of selenium. They also qualified as a good source of magnesium.
Dredge chicken breast in prepared mustard and whole mustard seeds and bake.
Add some Dijon mustard to your favorite vinaigrette dressing.
Make a delicious cold millet salad by combining the cooked and cooled grain with chopped scallions, baked tofu cubes, garden peas and mustard seeds. Dress with lemon juice and olive oil.
Marinate salmon fillets in a combination of Dijon mustard and white wine.
Combine prepared mustard with honey and the seasonings of your choice to make a pungently sweet dipping sauce.
Add a collage of taste and color to rice by sprinkling some brown, black and white mustard seeds on top.
1 1/4 teaspoon of dry mustard = 1 teaspoon mustard seed