Notes — Cheap, easy and super savory! Possibly add in salmon, cream cheese, and capers in the future? (unknown 1620/recipe)

Ingredients

• 1 (16oz) package orzo
• 1 bunch arugula, chiffonade
• 12 oz smoked oysters (about 3 cans, coarse chopped)
• 1 diced yellow onion
• 10-20 shiitake mushrooms, thin sliced
• 2 tbsp malt vinegar
• 1 cup greek yogurt

Instructions

1. Separate out the oil from the oyster cans.
2. Use the oyster packing oil, plus extra canola oil if needed, to saute onion and mushrooms.
3. While onion and mushrooms cook boil orzo in salted water.
4. Once onions are browned stir in chopped oysters. Cook until warmed all the way through (1-3 minutes).
5. Deglaze the pan with with malt vinegar.
6. Add in drained orzo pasta and arugula. Stir to mix. Serve hot or cold.