Prepare wild rice; drain rice and set aside. In stockpot, heat oil over medium heat. Sauté onion 3 minutes or until slightly tender. Stir in cumin and garlic powder; add wild rice and remaining ingredients. Cover and simmer over medium heat until an internal temperature of 160° is reached. Stir in hot pepper sauce. Serve each portion topped with cheese (and parsley, if desired). Approx. 24 servings.