In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
Add white rice, broth, and pepper.
Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
Mix wild rice, white rice, and parsley in bowl. Serve hot.
(An adopted recipe.)