2 Ripe but firm avocados
1/2 ts Saffron threads
1 c Pastina (6oz)
2 c Chicken stock (480ml)
2 Fresh tomatoes, skinned,
-seeded & chopped 2 tb Diced onion
1/4 c Fresh parsley, chopped
2 Green onions, sliced in
-thin rounds Salt & pepper 1/2 c Vinaigrette (120ml)
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.