Black Rice with Cranberries Recipe

Combine rice, bouillon cube, 3½ cups water, and salt in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low, then cover and cook until rice is tender, about 30 to 40 minutes. Transfer to a large bowl.

While rice is cooking, heat oil in a pan. Sauté onions and celery until soft. Add pears and cook for 2 to 3 minutes. Turn off heat, then toss in thyme, walnuts, and cranberries.

Add mixture to cooked rice and toss until ingredients are well combined. Serve warm.