Pinch off tough stem and discard. Place a heaping teaspoon of filling on leaf in a horizontal strip. This looks like a small amount, but it will expand during cooking. Wrap leaf into a roll by folding sides over first, then rolling length of the leaf. Do not roll too tightly, as the rice will expand.
Place rolls side by side in a large, heavy pot.
You may stack them on top of each other as necessary. This will keep them compacted as they cook. Cover with water, and cook on low heat for 30 minutes, or until rice is tender. I used white rice, I would assume brown takes about 40-45 minutes. Check periodically to make sure the dolmas stay covered with water.