Pear and Walnut Brown Rice

Today's post is inspired by... cafeteria food! Last week they had this awesome wild rice with pecans and apple - it was fresh, just a pinch sweet, and had a great richness because of the nuts. It reminds me a little of stuffing, but cleaner and completely vegetarian. I've decided to adapt it for my kitchen and I bet you'll love it too!

Pear and Walnut Brown Rice
Makes about 3 side servings

1 cup brown rice
2 cups water (or as otherwise directed by the instructions for your rice)
1 pear, washed and diced into cm cubes, skin on
2 handfuls crushed walnuts (so they're smaller than the pear cubes)
1 handful dried cranberries

1. Prepare your rice as per the package. Mine says take 1 cup rice to two cups water and boil, then immediately turn down to a simmer. Mine cooked in about 15 minutes (because I let it boil a bit too long - oops!).
2. While the rice is simmering and the water is mostly evaporated and absorbed, toss the dried cranberries on top. 
3. Dice the pear. Heat up a separate skillet and toast the walnuts a smidge. (a teaspoon of oil in a hot skillet, toss in nuts, turn and coat in the pan on medium heat. Toast until fragrant)
4. When the rice is done, add the pear and stir to incorporate. Serve and top with walnuts. (If you add the walnuts in too early, they won't be crunchy later!)

Enjoy!