Orthopteran Orzo


  • 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.

Recipe Credit: David George Gordon / @TheBugChef


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