Alice Brock’s Stuffed Grape Leaves
(makes thousands)
NOTE: Alice shared some recipes with Editor-in-Chief Anastasia Stanmeyer for consideration in the Berkshire Magazine feature "Breaking Bread with Alice,” which appeared in the Holiday 2022 issue and was the last major, standalone journalistic profile published before her death on November 21, 2024. This one did not make it into the article so we're sharing it here. As you can see, it's for a whole lot of people!
50 onions, chopped very fine and steamed in salt for 20 minutes
30 to 40 bunches of scallions, chopped fine
30 large bunches of parsley (just the leaves, save the stems) chopped fine
6 bunches of feather dill, chopped fine
3 handfuls of fresh mint leaves, chopped fine
18 cups of raw rice
4 cups of olive oil
4 cups of lemon juice
4 cups pignolia nuts (optional)
1 ounce Tabasco
Mix thoroughly in very large bowl.
Wash 2 cases of grape leaves in cold water. Lay out stem-side up on paper towel.
Put ½ teaspoon filling in each and roll it.
Place rolls carefully in heavy pot, put handful of stems between each layer. Leave three or four clear inches on top. Add equal amounts of olive oil, lemon juice and water until it just covers top layer. Set a large plate on top of the grape leaves and then weight down with something heavy and clean. Bring to a boil, then simmer for thirty-five minutes.