1. Cover dried mushrooms in small bowl with warm water. Let stand 10 minutes, until softened. Drain; rinse; squeeze out excess water from mushrooms. Chop finely.
2. Combine wild rice and enough water in saucepan to keep rice well covered. Bring to boiling. Lower heat; simmer, uncovered, until rice is tender and individual grains have opened, 45 to 50 minutes. Add water as needed to keep rice covered. Drain; keep warm.
3. Heat butter in large, deep nonstick skillet or saucepan over medium heat. Add onion, rosemary, mushrooms and carrot; cook, stirring, 6 minutes, until vegetables are softened. Add white rice, broth and pepper. Bring to boiling. Lower heat; cover; simmer 20 minutes, until rice is tender. Drain excess liquid.
4. Mix wild rice, white rice and parsley in bowl. Serve hot. Makes 12 servings.