Orthopteran Orzo
Yield: six servings
Ingredients 3 cups vegetable broth 1 cup orzo 1 cup two- or three-week-old cricket nymphs 1 tablespoon butter 1 clove garlic, minced |
1/2 cup grated carrot 1/4 cup finely diced red pepper 1/4 cup finely diced green pepper 2 tablespoons chopped parsley |
Bring broth to a boil, then stir in the orzo.
Continue boiling the pasta until it is tender (about 10 minutes); drain any extra liquid, then quickly add carrot and red and green peppers. Mix evenly and set aside.
In a separate skillet, melt the butter, adding the minced garlic, onions and crickets. Sauté briefly, until the onions are clear and the garlic and crickets have browned.
Combine cricket mixture, including any liquid, with the orzo and vegetables, top with parsley and serve.