Basic Cooked Insects

• 1 cup cleaned edible insects
• 2 cups water
• 1 teaspoon salt
• 2 dashes pepper
• 1 tablespoon butter
• 1/2 teaspoon dried sage
• 2 tablespoons finely chopped onions

1. Place ingredients in a medium-sized saucepan.
2. Bring to a boil and allow to simmer for 30 minutes or until tender.

edible insects, water, salt, dashes pepper, butter, sage, onions

Taken from cooking.nytimes.com/recipes/1015503 (may not work)