If you do not have the time to freeze the chestnuts, don’t worry. This is only done to preserve their bright yellow color.
You can also make this dish with brown rice. Using the same amounts of all ingredients, add the rice, water kombu, mirin, soy sauce and sake to a pot or rice cooker. Bring to a boil, cover and cook the rice over a low heat for 20 minutes. Add the kale and chestnuts. Cover again and continue cooking for 20 minutes and finish as instructed in the original recipe.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.