2 ripe but firm avocados
1/2 tsp saffron threads
1 cup pastina (6oz)
2 cup chicken stock (480ml)
2 fresh tomatoes, skinned, seeded & c, hopped
2 tbsp diced onion
1/4 cup fresh parsley, chopped
2 green onions, sliced in thin rounds
1 salt & pepper
1/2 cup vinaigrette (120ml)
A Recipe for
Pastina-Stuffed Avocados
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This Recipe for Pastina-Stuffed Avocados is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Pastina-Stuffed Avocados from the recipe cookbook of Recipes-to-go (Fruit)
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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.
Posted by Stephen Ceideberg; March 30 1993.
Serves: 1
Pastina-Stuffed Avocados Recipe brought to you by Recipes To-Go