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Millet Corn Casserole - from R. Thomas Deluxe Grill
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From the menu of . . . R. Thomas Deluxe Grill
1812 Peachtree St. N.W., Atlanta
404-881-0246
Q: One of my favorite restaurants is R. Thomas. Whenever my mom visits us, she asks to go there, in part for their Millet Corn Casserole. I would love to get the recipe for her.
- KaLyn Davis, Dunwoody
A: Jim Thomas, general manager, uses organic vegetables and ingredients that can be found at natural food stores, including Sevananda and Return to Eden, which also sell the casserole.
Hands on time: 20 minutes Total time: 1 hour and 35 minutes Serves: 16
Ingredients:
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2 tablespoons organic, unrefined cold pressed coconut oil or organic ghee (clarified butter)
1 large yellow onion, diced
1/8 teaspoon crushed dried red pepper
2 teaspoons cumin
1 tablespoon Celtic brand sea salt or Herbamare
1 1/2 tablespoons Spice Hunter brand Spicy Fajita Seasoning or Frontier Herbs brand Mexican Seasoning
6 cups water
2 cups organic millet grains, washed and drained
1/2 cup amaranth grain, washed and drained (a fine strainer will be needed)
2 cups fresh or frozen corn
1 large red bell pepper, diced
Instructions:
In large pot over low heat, add coconut oil. Add onion and crushed red pepper and saute until softened and lightly browned. Stir in cumin, sea salt and fajita seasoning and saute for 3 to 5 minutes. Add water, millet and amaranth and bring to a boil, stirring well. Cover and reduce heat to a simmer and cook for 15 to 25 minutes, or until grains are thick but not lumpy, stirring periodically. Fold in corn and return to a simmer. Fold in peppers and simmer 5 minutes. The mixture should be thick but not solid. Adjust seasonings to taste and remove from heat.
Meanwhile, preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with coconut oil or ghee and pour mixture into pan. Bake for 30 minutes. You may need to rotate after 20 minutes to get even consistency. Texture should be firm but not hard, and top should be lightly browned.
Meanwhile, preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with coconut oil or ghee and pour mixture into pan. Bake for 30 minutes. You may need to rotate after 20 minutes to get even consistency. Texture should be firm but not hard, and top should be lightly browned.
Notes:
The casserole can be served right away, or can be refrigerated and reheated in the oven or microwave by the slice.
Thomas recommends using special oils and seasonings. "Coconut oil is essential to the dish both for nutrition and flavor, and can be found at a good natural food store, " Thomas says. "Celtic sea salt is the premium salt for cooking and for good mineral balance. It comes in different grades of grind. I like the coarse grind, but finer grinds are available also.
"Herbamare is an excellent blend of organic herbs dried in sea salt. I recommend both for stock items in the pantry, and either can be used in this recipe, but some seasoning to taste will be needed." Although the taste might differ slightly, the casserole will work with clarified butter or canola oil and kosher or sea salt.
Thomas recommends using special oils and seasonings. "Coconut oil is essential to the dish both for nutrition and flavor, and can be found at a good natural food store, " Thomas says. "Celtic sea salt is the premium salt for cooking and for good mineral balance. It comes in different grades of grind. I like the coarse grind, but finer grinds are available also.
"Herbamare is an excellent blend of organic herbs dried in sea salt. I recommend both for stock items in the pantry, and either can be used in this recipe, but some seasoning to taste will be needed." Although the taste might differ slightly, the casserole will work with clarified butter or canola oil and kosher or sea salt.
Nutrition:
Per serving: 160 calories (percent of calories from fat, 19), 4 grams protein, 29 grams carbohydrates, 4 grams fiber, 3 grams fat, no cholesterol, 480 milligrams sodium.
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Recipes from: R. Thomas Deluxe Grill