Run cold water over wild rice in a strainer about 1 minute, lifting the rice to rinse it thoroughly.
In a large saucepan, stir together the wild rice, chicken broth, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
Meanwhile, in a medium saucepan or skillet, cook the long-grain rice and green onions in butter or margarine about 2 minutes or until rice and onion just begin to brown.
When wild rice has simmered for 20 minutes, add white-rice mixture. Bring to boiling; reduce heat. Cover and simmer about 20 minutes more or until wild rice and white rice are tender.
Stir in thawed peas, if you like. Heat through. Drain off any excess liquid. Makes 8 side-dish servings.