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Ingredientes
- 2 x Ripe but hard avocados
- 1/2 tsp Saffron threads
- 1 c. Pastina (6oz)
- 2 c. Chicken stock (480ml)
- 2 x Fresh tomatoes, skinned, seeded & minced
- 2 Tbsp. Diced onion
- 1/4 c. Fresh parsley, minced
- 2 x Green onions, sliced in thin rounds
- Â Â Salt & pepper
- 1/2 c. Vinaigrette (120ml)
Direcciones
- 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 cool, stuffed into avocado halves. You can use any favorite vinaigrette in this recipe.
- Heat 1/4 c. of chicken stock and steep threads 20 min. 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 possibly first course at dinner.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 803g | |
| Calories 104 | |
| Calories from Fat 10 | 10% |
| Total Fat 1.22g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 775mg | 32% |
| Potassium 1208mg | 35% |
| Total Carbs 17.38g | 5% |
| Dietary Fiber 6.7g | 22% |
| Sugars 8.64g | 6% |
| Protein 8.29g | 13% |
