A Better Way to Enjoy Cranberries

I don’t mean to come off as the Scrooge of Thanksgiving season, but there is one traditional dish that doesn’t do much for me--cranberry sauce. I’ve tried it sweeter and tarter, smoother and lumpier, but it always manages to remind me that the Pilgrims, for all their virtues, were not great patrons of the culinary arts.

Recognizing that forgoing turkey is enough iconoclasm for one holiday meal, I set about to find a more appetizing way to include cranberries and hit on a side dish that combines smoky wild rice with a tangy blend of berries, orange and raisins, in a mildly sweet dressing.

CRANBERRY-WILD RICE SALAD

1/2 cup wild rice

1/2 cup arborio rice

1/2 cup fresh cranberries

2 tablespoons grated orange peel

1/3 cup raisins

1/3 cup chopped red onion

Orange-Tahini Dressing or Orange-Avocado Oil Dressing

Cook wild rice according to package directions. Let cool at room temperature. Cook arborio rice according to package directions. Let cool at room temperature.

Combine cranberries, orange peel, raisins and onion in food processor or blender. Process until finely chopped.

Combine wild rice, arborio rice and cranberry mixture. Stir well. Toss with Orange-Tahini or Orange-Avocado Oil Dressing and serve at room temperature. Makes 6 servings.

Orange-Tahini Dressing

1/4 cup tahini

1/2 cup plain yogurt

1/3 cup orange juice

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Whisk together tahini and yogurt. Stir in orange juice, coriander, ginger and cumin. Makes 1 cup.

Orange-Avocado Oil Dressing

1/3 cup orange juice

1/4 cup avocado oil

Combine orange juice and avocado oil. Makes 3/4 cup.

Note: Avocado oil is available in health food and gourmet specialty shops.