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Rinse uncooked wild rice in a strainer under cold water for 1 minute; drain. In a large saucepan, combine wild rice, broth, wine (or more broth), uncooked brown rice (if using) and poultry seasoning. Bring to a boil; reduce heat. Simmer, covered, for 40 minutes or until rice is tender. If using, add white rice for the last 20 minutes of cooking time. If necessary, drain any remaining liquid.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, carrots, onions and pepper; cook for 5 to 8 minutes or until vegetables are tender. Stir in pine nuts, Parmesan, salt and black pepper. Stir vegetable mixture into wild rice mixture. Serve immediately.