In a saucepan, heat wild rice and 4 cups water to boiling. Reduce heat and simmer, covered 50-60 minutes or just until kernels puff open. Remove cover, stir, cover and let sit for 15 minutes.
In a large covered skillet, water sauté the kale, mushrooms, onion, and peas over medium heat, until kale is tender, about 10 minutes. Stir occasionally and add water as needed.
Meanwhile, blend the cashews, milk and onion flakes in a food processor or high-powered blender until smooth and creamy.
Stir cashew cream sauce into kale mixture.
Serve over wild rice, topped with sesame seeds.