Wild Rice Cakes with Lager Cream Sauce

Blend all rice cake ingredients and let the batter rest for 4 to 5 hours under refrigeration . Bring batter to room temperature while griddle heats. When griddle is hot, glaze the surface with cooking oil spray and drop batter by tablespoons onto griddle.

Flip cakes after 2 minutes, or when well browned.

Serve with sauce below.

For Lager Cream Sauce: Soak mushrooms in water until soft. Reserve soaking liquid. Saute onions in heavy skillet set over low heat, with butter, until onions are soft and golden. Add mushrooms and saute.

Add the soaking liquid (strained to remove any impurities), lager and cream, and simmer slowly, whisking often.

Reduce sauce over very low heat to 1 1/2 cups. Serve cakes atop a pool of sauce, garnished with minced parsley and finely diced red bell pepper.