In a large non-stick pot or skillet, bring broth, pear juice, Dijon mustard, 1 tablespoon butter, salt, pepper, dried thyme, oregano, and parsley to a rolling boil. Add rice, cover and reduce heat to low. Simmer 35-45 minutes or until rice is tender and most of the liquid has been absorbed.
While rice is cooking, prepare onions and walnuts.
In a small skillet add 1 tablespoon butter, onions, and garlic. Saute until tender, remove from skillet and set aside. In the same skillet toast walnuts in a small skillet over medium-high heat and cook 4-6 minutes or until walnuts are fragrant. Tossing occasionally while cooking.
Once completely cooked, drain rice of any remaining liquid. and leave in fine hole strainer.
Return rice to the pot, add onions, garlic, cranberries, pears and walnuts and apple cider vinegar. Gently toss to combine. Season with salt and pepper to taste.