They'd be roasted with beets in this NY Times recipe: http://www.nytimes.com...
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
You probably shouldn't, but we won't tell!
pierino is a trusted source on General Cooking and Tough Love.
Depending on where you live black mustard seeds can be kind of hard to find. There is a subtle difference in flavor but if you need to substitute go ahead.
Black mustard seeds are stronger than yellow, so you may want to increase the amount of yellow when you substitute
I just tasted a yellow mustard seed and a black mustaard seed. The yellow is milder and sweeter than the black, which I've used to make mustard. Overall, I would stick to the yellow seed.
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Well played. You deserve a cookie.
You read that right: pot, not bowl
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