Roman Mustard

Photo courtesy Los Angeles Times

Note: Adapted from The Mustard Book by Rosamond Man and Robin Weir.

Ingredients

  • About 3/4 cup plus 1 tablespoon (5 ounces) brown mustard seed
  • 1/2 cup red wine vinegar
  • 3/4 cup unsweetened red grape juice
  • 1 1/2 teaspoons very coarse salt, such as Maldon
  • 1 teaspoon cumin seeds, finely ground
  • 1/4 cup (1 ounce) flaked almonds
  • 1/4 cup plus 1 tablespoon (1½ ounces) untoasted pine nuts
Instructions

1. Soak the mustard seeds: Place the mustard seeds in a medium glass or ceramic bowl along with the vinegar and grape juice. Mix in the salt and cumin seeds. Set aside, covered (but not sealed airtight), for 36 to 48 hours.

2. Place the mixture in a food processor and process for 1 to 2 minutes until the seeds are coarsely ground. Add the almonds and pine nuts and pulse a few times just until the nuts are completely broken up, careful not to over-process. This makes about 2 1/2 cups mustard.

Each tablespoon: 33 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 57 mg sodium.

Reprinted from The L.A. Times by Noelle Carter. Reprinted with permission.

Categories: 
Condiments/Chutneys
Prep time: 
15 minutes active, plus 1 1/2- 2 days soaking time for the mustard seeds
Total time: 
15 minutes active
Yield: 
2 1/2 cups mustard
  • Can meditation help control mindless eating?

    After ABC anchor Dan Harris had a panic attack on live national TV in front of 5 million people, he turned to meditation. The author of 10% Happier discovered meditation might help you eat less and enjoy your food more.

Top Recipes

How do you like them apple cores? Cooking with food 'waste'

In her cooking classes at Purple Kale Kitchenworks in Brooklyn, New York, chef Ronna Welsh teaches sustainable and creative ways of wasting less.