Rice Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Rice Free Pomegranate-Mint Buckwheat Beet Pilaf

Buckwheat is the quiet overachiever of the grain world — technically a seed, naturally free of rice, and absolutely stunning when toasted until golden and nutty before cooking. That toasting step is what sets this pilaf apart, coaxing out a deep, almost earthy aroma that makes the whole dish feel far more complex than the ingredient list suggests. Caramelized roasted beets bring sweetness and a gorgeous jewel-toned color, while the bright lemon-cumin dressing ties everything together with a citrusy, lightly spiced warmth. Pomegranate arils add little bursts of tartness, fresh mint keeps things lively, and a handful of dry-roasted pumpkin seeds gives you that satisfying crunch in every bite. It works beautifully served warm straight from the bowl or at room temperature, making it just as practical for a weeknight dinner as it is impressive enough to bring to a gathering. If you've been searching for a hearty, satisfying pilaf that doesn't rely on rice, this one delivers on every front without any compromise.

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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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