Q: One of my favorite restaurants is R. Thomas. Whenever my mom visits us, she requests to go there, in part for their Millet Corn Casserole. I would love to get the recipe for her. Could you help?

-- KaLyn Davis, Dunwoody

A: Jim Thomas, general manager of R. Thomas Deluxe Grill, says, "This item was developed in my lessons with Donna Gates, our consulting chef and nutritionist. We make this item in large sheet pan batches for the restaurant, but I have scaled down the recipe for home use."

Thomas uses organic vegetables and ingredients that can be found at natural food stores, including Sevananda and Return to Eden, which also sell the casserole.

He 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.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Millet Corn Casserole

Louie Favorite/AJC

The casserole can be served right away, or can be refrigerated and reheated in the oven or microwave by the slice.

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

In large pot over low heat, add coconut oil. Add onion and crushed red pepper and sauté until softened and lightly browned. Stir in cumin, sea salt and fajita seasoning and sauté 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.

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.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.