Xanthan Gum Free Pomegranate-Mint Buckwheat Beet Pilaf

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(18)

Xanthan Gum Free Pomegranate-Mint Buckwheat Beet Pilaf

This grain-based pilaf is a genuinely stunning dish — earthy roasted beets, nutty toasted buckwheat, jewel-bright pomegranate arils, and fresh mint all come together in a bowl that looks as good as it tastes. The dressing is a bright, cumin-kissed lemon vinaigrette with a touch of raw honey, and it soaks into the warm buckwheat groats beautifully before the rest of the ingredients are folded in. Buckwheat is a naturally gluten-free seed grain that needs zero binders or thickeners to hold this dish together — the toasted groats stay pleasantly firm and fluffy entirely on their own. That makes this a great option for anyone avoiding gums and stabilizers that sneak into so many packaged grain blends and store-bought pilafs. Every single ingredient here is whole and straightforward: olive oil, lemon, vegetables, seeds, fresh herbs — nothing processed or hidden. The pumpkin seeds add a satisfying crunch, and the scallion greens keep things light and fresh without overpowering the other flavors. Serve it warm straight from the bowl or let it cool to room temperature — it holds up beautifully either way.

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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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