Pilaf is something I make when I want a light, easy, quick, one-pot meal. I like to also make it from lighter quick-cooking grains such as quinoa.
Sautee onion with salt on a bit of water until translucent and then add matchsticks of carrot, sautee for a bit more. Add thoroughly washed and drained quinoa and water (for one cup of grain use two cups of water), cook for 15-30 minutes on a low flame under a lid until water is absorbed. At the end mix in chopped fresh parsley, wild garlic, spring onion and a teaspoon (or more) of ume plum vinegar.
The salad is also very simple: mix equal amounts of grated sour apple, grated carrot (both were finely grated) and sauerkraut, mix well.