In a small saucepan, bring three cups of water to a boil. Add the wild and long grain rice, reduce heat to a very low flame and cover the pot. Cook until the liquid is absorbed and the rice is tender, about 45-50 minutes. Cool the rice to room temperature.

In a large bowl, beat the eggs until blended. Add the cooked rice, cheese, breadcrumbs, pecans, scallions, salt and pepper. Mix until well blended.

Heat one tablespoon of oil in a large, non-stick frying pan over medium heat. With wet hands, squeeze 1/4 cup portions of the mixture into small cakes, about three-inches in diameter. Place them in the pan, three or four at a time, and cook, turning once until browned and crisp, about two to three minutes on each side.

Transfer the cakes onto an oven-safe plate and keep them warm in a 225-degree-Fahrenheit oven. Repeat with remaining mixture, adding more oil to the pan as needed.

Top with a dollop of sour cream or applesauce and garnish with scallions. Serve warm.