Our guest this week is Cheryl Preyer of NACIA. Cheryl gave a talk at the Eating Insects Athens Conference back in August in which she spoke about “The Wow Factor”…you need to hear this. Over in the Café Chef PV makes us some Black Ant Orzo, and we get all the latest edible insect news from across the on the European Buzz with our friend Florian from France!
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Black Ant Orzo
INGREDIENTS
2 cups COCONUT MILK
2 cups CHICKEN STOCK
½ tsp SMOKED SALT
1 cup ORZO
2 cups CILANTRO (rough chopped with stems)
¼ cup OLIVE OIL
1 tbsp LIME JUICE
1 large GARLIC CLOVE
TURMERIC (garnish)
1 tbsp EntoSense BLACK ANTS
DIRECTIONS
Bring COCONUT MILK, CHICKEN STOCK and SMOKED SALT to a boil in a medium saucepan.
Add ORZO to saucepan and drop heat to medium. Cook ORZO 10 minutes or until al dente.
Strain ORZO over a bowl to reserve liquid. Lay ORZO out in a single layer on a lined sheet tray.
Process CILANTRO, OLIVE OIL, LIME JUICE and GARLIC CLOVE in a blender until creamy smooth.
Spoon COCONUT SAUCE and CILANTRO PESTO on a plate, add ORZO and finish with a dash of TURMERIC and BLACK ANTS.
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
