As a new Research Development Officer for United Way of Southern Nevada, Barb Mundt works with corporations to make their employee campaigns successful. She is responsible for generating new and expanded business opportunities and fundraising. Barb likes promoting the spirit of volunteerism and the mission of United Way throughout the community.
“When I started volunteering years ago, I saw the difference an individual could make,” said Barb. “Just by offering a person a hand up instead of a hand out and showing them the value that they can add to the world is life changing. It takes you beyond your own world to see one that you could never imagine.”
Barb shared her recipe for Lemon Rice Parsley Salad that doesn’t need refrigeration, can be made the day before and served either in a bowl or individual containers. “It goes with everything but is particularly good with grilled chicken,” said Barb.
Lemon Rice Parsley Salad
1 cup Arborio rice
¼ cup extra virgin olive oil
1-2 tablespoons fresh lemon juice
1 cup packed parsley leaves, chopped
2 tablespoons cherry peppers, diced
1/3 cup Kalamata olives, chopped
1 tablespoon capers, drained
1 ½ tablespoon grated lemon zest
Salt and pepper
Cook the rice until just tender, or slightly undercooked. Drain thoroughly.
In a large bowl, toss the rice with the olive oil and lemon juice. Add the parsley, pepper, olives, capers and zest. Toss well, then add salt and pepper to taste. Let set about an hour before serving. You may want to add more olive oil or lemon juice at this time depending on how it tastes.