Line a Dutch oven with several grape (or swiss chard) leaves, using the small or torn ones. Stuff the remaining large whole leaves, reserving a few leaves for the top. One at a time, place each leaf vein side up. Put a heaping tablespoon of stuffing on the leaf near the stem end. Fold the stem end over the stuffing, then fold in the two sides and roll up the leaf like a small cigar, tucking in the edges to make a neat package. Place seam side down in the prepared pot. Pack the leaves in a single layer, then repeat with a second layer.
Drizzle over the top:
3 tblsp olive oil
2 c chicken or beef broth or water
Cover the top with the reserved grape (or swiss chard) leaves and weight with a heatproof plate. cover the pan and simmer over low heat until the rice is cooked, 30-40 minutes. Serve hot or cold.
The Joy of Cooking starts out with a recommendation for a vegetarian option: "...(O)mit the lamb, double the amount of rice, and add 1/2 dried currants and 2 tblsp pine nuts to the filling mixture; pour an additional 1 cup water into the pan before cooking."