I cut the amount of rice to 1 1/3 cups dry rice and it still seemed like too much rice to me. I also thought it was a little bland. Used tumeric since Whole Foods had some kind of run on saffron - maybe that would have made a difference. As it was, I thought it was OK, but bland.
Quick Vegetarian Paella
Comments and Reviews 1-5 of 5
sarahkaye Posted: 01/22/09
jnjhill Posted: 03/21/09
This recipe makes five HUGE servings. It definitely needs some additional salt, and was still a little bland.
SeaBr33z Posted: 04/13/10
I found this dish to be quite tasty...no problems with blandness as others have noted. I think the key to getting a lot of flavor is to finely chop the olives, which are super tasty, so they can be well incorporated through the dish. I also tend to season at each stage of prep which helps. My nutritionist's head would explode, though, if she saw the ratio of rice to vegetables in this dish. When I make this again I'll cut the rice to 1 cup and add even more veggies. Otherwise, a definite keeper and an easy one to pack for work lunch.
fairygodmother3 Posted: 03/31/10
In transition to Vegan/Vegetarain diet, so am trying new things. This has potential and is hearty, but I would definitely make changes. Switch green peppers(too bitter) to red and switch artichokes to beans for more protein. I did use canned mushrooms and would use fresh next time. I liked the use of green olives. A few more of those and it would not need any additional salt. I also recommend heating the stock with the saffron in it to get better distribution before adding it to the rice.
sedutta Posted: 04/09/13
Thought this was a solid weeknight recipe for veggie nights. Like some of the other reviewers said, it was a little bland and needed more salt. I think next time, I'll add the entire jar of olives and maybe some of the olive juice to salt it up a bit. Great vegetarian meal.