Cooking whole grains

What kinds of whole grain do you cook?  I'm still exploring all the different ones.  I get small amounts of new ones at Whole Foods bulk department so I can make sure I like them.  So far I haven't found any I don't like!  Here's my list

brown basmati rice
red rice
quinoa
whole wheat (wheat berries)
barley
whole wheat cous cous

Which ones have you tried and what did you think of them?  Any tips for preparation? 

I've recently switched to brown rice a wheat pastas. I love oatmeal, especially maple brown sugar and strawberries and cream varieites. Wheat pasta suprisingly tastes as good as the regular. Raisan bran is always good but I'm hooked on Post's Maple Pecan Crunch, kind of high in sugar though.

For a while, I was really into Bob's Red Mill cracked rye as a hot cereal for breakfast. It was really easy to cook on the stovetop in the morning and I would make it with a half-cup of milk substituted for the water, then add another half-cup after cooking for a calcium boost. You can add honey, raisins, flaxseed meal, almonds, cinnamon... It's a nice treat that's high in protein and fiber and a semi-uncommon breakfast grain. It really keeps you full till lunch. 

Basmati brown rice is wonderful plain (I can eat cups of the stuff... seriously), and I love Bulgur wheat, both in cold salads or as a hot breakfast cereal. I have tried quinoa but found it a tad funny-tasting... has anyone got any good suggestions for high fiber/protein, low fat/calorie quinoa recipes? 

I don't have a Whole Foods nearby but they sell Bob's Red Mill everywhere near me and I've likedevery grain I've bought. Also, almost all the bags have recipes along with the basic cooking instructions, which is nice. 

We eat a lot of whole wheat...I buy 50# bags of Prairie Gold whole wheat berries from Wheat Montana and a bag lasts our family 2-3 months.  Ways I use it: 

grind into whole wheat flour, use for all baking...I let my whole wheat bread rise 3 times and it makes a very light loaf

cooked wheat berries:  use in salads, eat for breakfast, add to casseroles

roll wheat into flakes (I have a grain grinder and roller mill), use like oatmeal

sprout wheat berries, add to salads, tacos, sandwiches, eat sprouts plain

We also enjoy oatmeal, brown rice, whole wheat pasta, lentils, beans...I have been interested in whole grain/healthy cooking for a long time, it's kind of my hobby.  I have a large family (9 people) and I find that cooking this way is economical and also has a very positive impact on our health!