Pastina-Stuffed Avocados

Recipe Ingredients

2		Ripe but firm avocados
1/2 teaspoon	2.5ml	Saffron threads
1 cup	237ml	Pastina (6oz)
2 cups	474ml	Chicken stock
2		Fresh tomatoes - skinned, seeded & chopped
2 tablespoons	30ml	Diced onion
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
2		Green onions - sliced in rounds
		Salt and pepper
1/2 cup	118ml	Vinaigrette

Recipe Instructions

And, of course, there had to be an avocado recipe in the book...

In El Salvador saffron rice is often served with avocado. I use pastina here as an alternative to both rice and couscous, and serve it cold, stuffed into avocado halves. You can use any favorite vinaigrette in this recipe.

Heat 1/4 cup of chicken stock and steep threads 20 minutes.

Cook pastina in chicken stock with diced onion and steeped saffron. When cooked, drain and mix well with remaining ingredients. Stuff avocado halves.

Serve as main course at lunch or first course at dinner.

From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Source:
COOKING MONDAY TO FRIDAY SHOW#MF6638

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.