Mushroom And Pepperoni Brown Rice Skillet Recipe

2 cups long grain brown rice
4 cups chicken broth
2 Tbsp butter
1 lb fresh mushrooms, sliced
1/2 lb thin sliced pepperoni
1 cup freshly grated Parmesan cheese

In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover saucepan and simmer slowly until rice is tender and broth is absorbed.

Meanwhile, in a large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.

Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, then top with cheese.
Serve hot.

Will serve 4.