In a medium saucepan, combine stock, rice, and butter. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 15 to 20 minutes or until rice is tender. Remove from heat, and spread rice in a thin layer on a rimmed baking sheet. Cool for 30 minutes.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms, bell pepper, and shallot; cook for 6 to 8 minutes or until mushrooms are tender. Remove from heat, and stir in peas. Cool for 30 minutes.
In a large bowl, combine cooled rice, cooled vegetable mixture, pine nuts, and pesto, tossing gently to combine. Cover and chill for at least 2 hours or up to 3 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chilled-wild-rice-pesto-medley-recipe/