Cook the rice in a covered sauce pan over medium heat for 50-60 minutes until the rice has splayed (cracked open to reveal lighter interior). Drain any extra liquid and reserve for the soup.

Heat a sauté pan, lightly coated with oil, over medium heat. Sauté the mushrooms and scallions until the mushrooms are lightly browned and very soft. Add the ginger and garlic and continue sautéing for another 2 minutes until the garlic has softened and is very fragrant.

Add the remaining ingredients and stir to combine.

Transfer the mixture to a mixing bowl and add the cooked wild rice. Stir to combine.

Form the cakes with an ice cream scoop or a spoon. Lightly press on them to flatten slightly.

Add more oil to a sauté pan and sauté the cakes until crispy and lightly browned on each side.

Before serving, heat the cakes in a 350 oven until heated through but not dried out.

Serve with Soy Braised Chicken Thighs. Spoon braising liquid over the chicken and cakes. Garnish with sliced scallions and cashews.