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White Bean, Broccoli, and Wild Rice Salad

White Bean, Broccoli, and Wild Rice Salad with Soft-Boiled Egg

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Recipe Details


So much more than a side dish, brown rice is also a brilliant base for this hearty vegetable salad. We add garlicky roasted broccoli and white beans, along with sliced radishes for crunch. A warm shallot and mustard vinaigrette binds the salad together. Go ahead and break the soft-boiled egg over top so the golden yolk melds with everything.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Grace

By Chef Grace

Nutritional info

  • Calories 720
  • Protein 31g
  • Total Carb 76g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccoli florets
    6 ounces
    broccoli florets
  • red radishes
    1 ounce
    red radishes
  • chives
    1/8 ounce
  • lemon
  • shallot
  • garlic
    1 clove
  • white beans
    1 can
    white beans
  • wild rice
    1/2 cup
    wild rice
  • whole-grain mustard
    1 tablespoon
    whole-grain mustard
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop broccoli into ¼-inch pieces. Halve radishes and thinly slice into half-moons. Thinly slice chives. Halve lemon. Peel shallot and mince. Thinly slice garlic. Drain and rinse white beans and pat very dry with paper towel (so they crisp in the oven). Line a baking sheet with foil.

  2. Cook rice and eggs

    Cook rice and eggs

    Season boiling water generously with salt. Stir in rice and cook until almost tender, 22-25 minutes. Reduce heat to medium-high. Using a slotted spoon, carefully add 2 eggs to pot with rice and cook until rice is tender, 6 minutes more. Then, transfer soft-boiled eggs to a medium bowl and cover with cold water to stop cooking. Set aside. Drain rice; return to pot, off heat, and cover to keep warm.

  3. Roast broccoli and beans

    Roast broccoli and beans

    While rice and eggs cook, on 1 half of prepared sheet, toss white beans and half of garlic with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. On other half of sheet, toss broccoli with remaining garlic, 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until broccoli is tender and white beans are slightly browned and crispy, 14-16 minutes.

  4. Make shallot dressing

    Make shallot dressing

    While broccoli and beans roast, heat 1 teaspoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add shallot and sauté, stirring, until softened, about 5 minutes. Transfer to a large bowl (big enough for the salad), along with whole-grain mustard, juice of ½ lemon, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Whisk to fully combine. Use remaining lemon to brighten a glass of water.

  5. Finish salad and peel eggs

    Finish salad and peel eggs

    To bowl with dressing, add Parmesan and whisk to combine (the sautéed shallot will have had some time to cool, so the cheese won't melt). Add wild rice, radishes, and roasted broccoli, and toss to coat. Season with ¼ teaspoon salt and black pepper as desired. Drain and carefully peel soft-boiled eggs.

  6. Plate wild rice salad

    Plate wild rice salad

    Divide broccoli and wild rice salad between serving plates and top with roasted white beans. Halve soft-boiled eggs and add to plates. Garnish with chives and crushed red pepper (skip or use half for less heat), and dig in!

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