Recipe - Pastina-Stuffed Avocados

2 Ripe but firm avocados
One half teaspoon Saffron threads
1 cup Pastina (6oz)
2 cup Chicken stock (480ml)
2 Fresh tomatoes, skinned,
seeded & chopped
2 tablespoon Diced onion
One fourth cup Fresh parsley, chopped
2 Green onions, cut or sliced up in
thin rounds
Salt & pepper
One half cup 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 One fourth cup of chicken stock and steep threads 20 minutes. Cook
pastina in chicken stock with minced 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip