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1
Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes.
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2
Transfer both rices to a large bowl.
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3
Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes.
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4
Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds.
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5
Remove from heat and add to bowl of rice.
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6
Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes.
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7
Add pears to rice.
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8
Add remaining ingredients to rice and gently toss; taste and adjust seasonings.
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9
Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter.
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10
Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes.
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11
NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.
