Barley Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Barley Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain bowl is a showstopper — jewel-toned beets, ruby pomegranate arils, and flecks of fresh mint make it look like something you'd order at a fancy restaurant, but it comes together in your own kitchen with straightforward steps. Buckwheat groats are the real hero here: naturally free from barley and any of its relatives, they bring a nutty, earthy depth that pairs beautifully with the bright lemon-cumin dressing. Toasting the groats in a dry pan before simmering them is a small move that pays off big, coaxing out a roasty warmth that makes the whole dish feel more complex than it is. The roasted beets caramelize at the edges in the oven, turning sweet and almost jammy, while the pomegranate arils add little bursts of tartness that keep every bite interesting. Pumpkin seeds and scallion greens fold in at the end for crunch and a gentle bite, rounding out the textures perfectly. The honey-lemon dressing ties everything together — tangy, slightly sweet, and fragrant with cumin — and it soaks right into the warm buckwheat so the flavors meld as the pilaf cools. Serve it warm straight from the bowl or let it come to room temperature; it honestly gets better as it sits.

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Ingredients

4 servings

For the roasted beets

2 medium beets (about 12 oz total), peeled and cut into ¾-inch cubes
1 tbsp extra virgin olive oil
¼ tsp salt

For the buckwheat

1 cup raw buckwheat groats
2 cups water
¼ tsp salt

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp raw honey
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For the pilaf

½ cup pomegranate arils
⅓ cup fresh mint leaves, roughly torn
3 scallions (green tops only), thinly sliced
¼ cup dry-roasted pumpkin seeds

Instructions

1
Preheat the oven to 400°F (205°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are beginning to caramelize.
2
While the beets roast, heat a dry medium saucepan over medium heat. Add the buckwheat groats and toast, stirring frequently, for 3–4 minutes until fragrant and lightly golden — watch closely, as they can darken quickly.

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