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  • Garlic Sesame Pork Tenderloin

    Garlic Sesame Pork Tenderloin

    How to Make Garlic Sesame Pork Tenderloin

    This quick and easy pork tenderloin recipe gets its savory flavor from a garlic sesame marinade. The tenderloin is cut into slices and pan-seared so it cooks up faster than roasting the whole tenderloin. For a lighter, low carb version of a classic “meat and potatoes” meal, pair this pork tenderloin with our low carb Cauliflower Mashed “Potatoes” and Roasted Asparagus with Parmesan.


    25 min prep time


    12 min cook time


    4servings


    3 oz

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    Step-By-Step Instructions:

    1. Remove any silver skin from the pork with a sharp knife. Slice the pork into ½” thick medallions.
    2. In a medium bowl, mix the remaining ingredients. Add the pork and toss with the marinade. Cover and put in the fridge for 20 minutes to marinate.
    3. Preheat your oven to 450 degrees F.
    4. Heat a large ovenproof skillet over medium-high heat. Spray with cooking spray. Add the pork and sear for 1 minute per side or until golden brown.
    5. Put the skillet in your preheated oven and cook for 5 minutes. Flip the pork and cook for 5 minutes or until a thermometer inserted into the thickest part reads 145 degrees F.
    6. Let the pork rest for 5 minutes, then serve.
    Low Carb
    Dinner
    Main Dish
    Easy Pantry Recipes
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      3 oz


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      23g

    • Potassium
      380mg
      8%

    Ingredients

    pork tenderloin
    1 lbs

    sesame oil
    1 tbsp

    tamari (reduced sodium)
    2 tbsp

    garlic (crushed)
    4 cloves

    black pepper
    1/4 tsp

  • Cashew Chicken with Bell Peppers

    Cashew Chicken with Bell Peppers

    How to Make Cashew Chicken with Bell Peppers

    This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.


    5 min prep time


    15 min cook time


    4servings


    1 1/2 cups

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    Step-By-Step Instructions:

    1. In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
    2. Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
    3. Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
    4. Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
    Low Carb
    Dinner
    Main Dish
    Quick & Easy
    Gluten-Free
    One Pot
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    • Potassium
      600mg
      13%

    Ingredients

    avocado oil (divided)
    2 tsp

    boneless skinless chicken thighs (cut into bite-sized peices)
    1 lbs

    medium onion (diced)
    1/2

    bell peppers (any mix of colors) (cut into 1-inch chunks)
    3

    minced garlic
    2 tbsp

    minced fresh ginger
    2 tbsp

    rice vinegar
    1/4 cup

    reduced sodium tamari
    3 tbsp

    chili paste
    1 tbsp

    unsalted cashews (roasted)
    1/4 cup

    sesame oil
    1 tbsp

    sesame seeds
    1 tbsp

  • Avocado Alfredo with Zucchini Noodles

    Avocado Alfredo with Zucchini Noodles

    How to Make Avocado Alfredo with Zucchini Noodles

    Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.

    Watch the Avocado Alfredo Cooking Class

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    10 min prep time


    10 min cook time


    4servings


    1 cup

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    Step-By-Step Instructions:

    1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

    2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. 

    3. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

    4. Serve immediately. Top each serving with the remaining cheese and parsley.

    Veggie Rich
    Low Carb
    Fiber Focused
    Italian
    Dinner
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      640mg
      14%

    Ingredients

    avocado
    2 whole

    Parmesan cheese (grated, divided use)
    1/4 cup

    lemon juice
    1/2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado oil
    1 tbsp

    garlic (minced)
    2 clove

    zucchini noodles
    4 cup

    chopped fresh parsley
    2 tbsp

  • Arugula & Prosciutto Pizza with Zucchini Crust

    Arugula & Prosciutto Pizza with Zucchini Crust

    How to Make Arugula & Prosciutto Pizza with Zucchini Crust

    Low carb pizza? Yes, please! The star of this pie is the zucchini crust—you could use it as the base for any number of pizza or flatbread creations. In this recipe, we top it with a simple tomato sauce, savory prosciutto, and fresh arugula.


    20 min prep time


    12 min cook time


    6servings


    1 slice

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    Step-By-Step Instructions:

    1. Preheat your oven to 500 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
    2. Line a large plate or cutting board with four layers of paper towels or a clean dish towel. Put the grated zucchini on top and sprinkle with salt. Let sit for 5-10 minutes.
    3. Meanwhile, stir together the crushed tomatoes, oregano, garlic powder, and basil. Set aside.
    4. Once the zucchini has sat for at least 5 minutes, cover with another layer of towels and squeeze out as much moisture as you can. Add the drained zucchini to a large bowl with the almond flour, egg, cheese, rosemary, and black pepper. Mix well.
    5. Place the zucchini dough in the middle of the prepared baking sheet. Press into a rectangle or circle about 1/4-inch thick. Bake the crust for 12 minutes, until it is lightly browned and the edges are crispy.
    6. Remove from the oven, and immediately spread the tomato sauce on the crust while it is still hot. Top with prosciutto slices and arugula, then cut into 6 equal slices.
    Low Carb
    Comfort Food
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    grated zucchini
    2 cup

    salt
    1/4 tsp

    crushed tomatoes
    3/4 cup

    dried oregano
    1 tsp

    garlic powder
    1/2 tsp

    dried basil
    1/2 tsp

    almond flour
    1/3 cup

    reduced-fat shredded mozzarella cheese
    1/2 cup

    large egg
    1

    dried rosemary
    1/4 tsp

    black pepper
    1/4 tsp

    thinly sliced prosciutto
    1 oz

    arugula
    1 cup

  • Baked Salmon with Ginger-Citrus Sauce

    Baked Salmon with Ginger-Citrus Sauce

    How to Make Baked Salmon with Ginger-Citrus Sauce

    A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.


    20 min prep time


    10 min cook time


    2servings


    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables

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    Step-By-Step Instructions:

    1. Preheat oven to 450°F.

    2. Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

    3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

    4. Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

    5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

    6. Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

    7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

    Low Carb
    Seafood
    Cooking for 1 or 2
    Dinner
    Gluten-Free
    Main Dish
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      760mg
      16%

    Ingredients

    50% reduced sugar orange juice
    1 cup

    Splenda® Granulated Sweetener
    1/4 cup

    fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece

    fat-free half-and-half
    2 tbsp

    Cornstarch
    1/4 tsp

    salt
    1/4 tsp

    light butter with canola
    2 tbsp

    frozen stir-fry vegetables
    2 cup

    salmon (cut into two (4-oz) portions)
    8 oz

  • Baked Teriyaki Chicken

    Baked Teriyaki Chicken

    How to Make Baked Teriyaki Chicken

    This fan favorite chicken recipe can be whipped up at home in just a few minutes with only a handful of ingredients. The sauce is made with Splenda® Granulated Sweetener instead of sugar for a perfect balance of sweet and savory with less carbs and calories. It makes a great companion to whole grains like brown rice or quinoa and many kinds of non-starchy vegetables.


    15 min prep time


    25 min cook time


    12servings


    3 oz chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F. Spray a 13” x 9” baking dish with cooking spray.

    2. In a saucepan, whisk together cornstarch and cold water until smooth. Whisk in Splenda Sweetener, soy sauce, vinegar, garlic, ginger, and pepper. Bring to a simmer over low heat and cook, stirring frequently, until sauce thickens and bubbles.

    3. Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again.

    4. Bake for 15 minutes. Turn chicken and bake until chicken is no longer pink and juices run clear when pierced with the tip of a paring knife (20–30 minutes total baking time, depending on size). Brush with sauce every 10 minutes during baking.

    Low Carb
    Dinner
    Easy Pantry Recipes
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      3 oz chicken


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      30g

    • Potassium
      560mg
      12%

    Ingredients

    Cornstarch
    1 tbsp

    cold water
    1 tbsp

    Splenda® Granulated Sweetener
    1/2 cup

    lower sodium soy sauce
    1/2 cup

    Apple Cider Vinegar
    1/4 cup

    garlic (minced)
    1 clove

    ground ginger
    1/2 tsp

    black pepper
    1/4 tsp

    boneless, skinless chicken breasts
    3 lbs

  • Beef & Broccoli Stir Fry

    Beef & Broccoli Stir Fry

    How to Make Beef & Broccoli Stir Fry

    Stir fry is an easy, budget-friendly meal that is perfect for a quick weeknight meal. This recipe calls for a frozen broccoli stir fry mix, but you could use any frozen vegetables you have on hand. Or, use fresh vegetables! Stir fry is great for using up random vegetables in your fridge before they go bad. You could also substitute chicken, pork, or shrimp for the beef, or use tofu for a vegetarian entree.

    Watch the Stir-Fry Cooking Masterclass

    Powered by Homemade, brought to you by Davita.


    15 min prep time


    15 min cook time


    4servings


    1/4 of stir fry with 1/2 cup rice

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    Step-By-Step Instructions:

    1. Prepare rice according to package directions (or start with 2 cups cooked rice).
    2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
    3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and cook over high heat, stirring constantly, for about 5 minutes. Remove from pan and set aside.
    4. Add the beef to the pan and cook until beef is done to your likeness, or about 7 minutes.
    5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
    6. Add cooked vegetables and sauce to the pan with the beef. Heat and stir until sauce is thick. Serve stir fry with 1/2 cup cooked rice.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Budget Friendly
    Dinner
    Easy Pantry Recipes
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of stir fry with 1/2 cup rice


    • Amount per serving



      Calories





      373

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      42mg

      14%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      37g

      13%

      • Dietary Fiber
        5.1g

        18%
      • Total Sugars
        0.5g
      • Added Sugars
        0g

        0%

    • Protein
      18g

    • Potassium
      555mg
      12%

    Ingredients

    brown rice
    2 cup

    frozen broccoli stir fry vegetable blend
    12 oz

    peanut oil
    2 tbsp

    garlic (minced)
    2 clove

    lean sirloin beef (cut into bite-sized pieces)
    8 oz

    low sodium chicken broth
    1/4 cup

    Cornstarch
    1 tbsp

    lower sodium soy sauce
    2 tbsp

  • Sheet Pan Chicken, Green Beans & Potatoes

    Sheet Pan Chicken, Green Beans & Potatoes

    How to Make Sheet Pan Chicken, Green Beans & Potatoes

    This budget-friendly family meal is made with just 6 ingredients and a sheet pan for minimal clean up. Perfect for busy weeknights when you need to get dinner on the table in less than 30 minutes. You could use any fresh or frozen vegetables. Italian dressing mix is a great “shortcut” seasoning, but you could use other seasonings you have on hand.

    This recipe includes a step for “leaching” the potatoes—a process that reduces the potassium. This is useful for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you can skip this step. If not leached, the potassium content is 765 mg per serving.


    10 min prep time


    30 min cook time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400˚ F. Chop the potatoes into bite sized pieces. See helpful hints for instructions on potassium reduction if needed. Toss potatoes in 1 teaspoon olive oil.

    2. Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down the last 1/3 of the pan.

    3. Drizzle 2 tablespoons of olive oil over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.

    4. Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.

    Kidney-Friendly
    CKD Dialysis
    Kid Friendly
    Easy Pantry Recipes
    One Pot
    Main Dish
    Gluten-Free
    Budget Friendly
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0.5g

    • Cholesterol
      70mg

      23%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      542mg
      12%

    Ingredients

    red potatoes (chopped into bite-sized pieces)
    2 med

    olive oil (plus 1 tsp)
    2 tbsp

    chicken tenderloins
    16 oz

    frozen cut green beans
    10 oz

    Italian dressing mix
    1 tbsp

  • Jamaican Jerk Chicken

    Jamaican Jerk Chicken

    How to Make Jamaican Jerk Chicken

    Jerk seasoning is a sweet and spicy blend of allspice, chili peppers (preferably scotch bonnet), fresh ginger, and a hint of brown sugar. Start marinating the chicken the day before for maximum flavor. Cooking on the grill adds a nice smoky flavor, but you could also bake the chicken in the oven.


    24 hr prep time


    12 min cook time


    6servings


    1 chicken thigh

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all ingredients except chicken in a food processor and blend until smooth.

    2. Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.

    3. Remove chicken from the container and discard remaining marinade.

    4. Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.

    Kidney-Friendly
    CKD Dialysis
    Latin American
    Grilling
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 chicken thigh


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      105mg

      35%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g
      • Added Sugars
        4g

        8%

    • Protein
      21g

    • Potassium
      402mg
      9%

    Ingredients

    green onions (trimmed and roughly chopped)
    6 whole

    small onion (peeled and roughly chopped)
    1 small

    chopped fresh ginger
    2 tsp

    garlic
    3 clove

    habanero or 1 scotch bonnet chili pepper (seeded and chopped)
    2 whole

    white vinegar
    2 tbsp

    soy sauce
    1 tbsp

    canola oil
    1 tbsp

    brown sugar
    2 tbsp

    salt
    1 tsp

    fresh thyme
    2 tsp

    ground allspice
    1 tsp

    black pepper
    1/4 tsp

    ground nutmeg
    1/4 tsp

    ground cinnamon
    1/8 tsp

    boneless, skinless chicken thighs
    1 1/2 lbs

  • Chicken Wild Rice Asparagus Soup

    Chicken Wild Rice Asparagus Soup

    How to Make Chicken Wild Rice Asparagus Soup

    This comforting chicken and rice soup features fresh asparagus and wild rice. This recipe is lower in potassium because we used almond milk instead of regular milk, so this is great for people managing kidney disease or otherwise on a potassium-restricted diet. If you do not need to limit potassium, you could use regular nonfat milk in this recipe.

    Watch How to Make Chicken Wild Rice Asparagus Soup

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    15 min prep time


    40 min cook time


    8servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare the wild rice according to package instructions, omitting salt and seasoning packet if included. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.

    2. In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.

    3. Mix in the flour and cook over low heat for a few minutes, stirring frequently.

    4. Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.

    5. Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.

    6. Fold in prepared rice, and serve.

    CKD Dialysis
    Kidney-Friendly
    Fiber Focused
    Soup
    Dinner
    Lunch
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        4.2g

        21%
      • Trans Fats
        0g

    • Cholesterol
      45mg

      15%

    • Sodium
      385mg

      17%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        3.3g

        12%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      530mg
      11%

    Ingredients

    unsweetened almond milk
    4 cup

    chopped cooked chicken
    2 cup

    dry vermouth
    1/2 cup

    low sodium chicken broth
    4 cup

    all-purpose flour
    1/2 cup

    bay leaves
    1 leaves

    ground nutmeg
    1/4 tsp

    black pepper
    1/2 tsp

    dried thyme
    1/2 tsp

    salt
    1/2 tsp

    onion(s) (chopped)
    1/2 cup

    garlic (minced)
    3 clove

    unsalted butter
    4 tbsp

    asparagus (trimmed and chopped into 1-inch pieces)
    1 bunch

    wild rice
    3/4 cup