Recipe: Orthopteran (Cricket) Orzo

May 19th, 2017 | By | Category: blog, cook something, meat and poultry
Orthopteran Orzo

Orthopteran Orzo

Orthopteran Orzo
Yield: 6 servings

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size. At this stage in life the young crickets lack wings and ovipositors, the chitinous tubes through which the adult females pass their eggs. Their limbs are skinny, so there’s no need to remove them before cooking. Likewise for the antennae, which, at less than a quarter of an inch, should pose no obstacle to enjoying this meal.

3 cups vegetable broth
1 cup orzo
1/2 cup grated carrot
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 tablespoon butter
1 clove garlic, minced
1/2 cup chopped yellow onion
1 cup frozen two- or three-week-old cricket nymphs, thawed
2 tablespoons chopped fresh parsley

1. Bring the broth to a boil, then stir in the orzo.

2. Continue boiling the orzo until it is tender, about 10 minutes; drain any extra liquid, then quickly add the carrot and red and green peppers. Mix evenly and set aside.

3. In a separate skillet, melt the butter and add the garlic, onion, and crickets. Sauté briefly until the onions are translucent and the garlic and crickets have browned.

4. Combine the cricket mixture, including any liquid, with the orzo and vegetables, top with the parsley, and serve.

 

Reprinted with permission from The Eat-A-Bug Cookbook, Revised by David George Gordon (Ten Speed Press, 2013). Photo Credit: Chugrad McAndrews.

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