Rye Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Rye Free Pomegranate-Mint Buckwheat Beet Pilaf

Earthy, jewel-toned, and bursting with bright flavors, this buckwheat pilaf is the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. Buckwheat groats are naturally free from rye and any related grains, making them a genuinely safe and satisfying base for anyone navigating grain sensitivities — no substitutions or workarounds needed. Toasting the groats in a dry pan before simmering them unlocks a deep, nutty aroma that sets the whole dish apart from a standard grain bowl. The caramelized roasted beets bring a sweet earthiness, while the pomegranate arils add little bursts of tartness that play beautifully against the cumin-lemon dressing. Fresh mint and scallion greens keep everything feeling light and vibrant, and the pumpkin seeds give each bite a satisfying crunch. It's equally good served warm straight from the bowl or at room temperature, which makes it a fantastic option for meal prep or a relaxed dinner spread.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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