There is actually a good variety there:
I love rice . I enjoy brown rice and all the other varieties. I have not tried black rice yet.
Wild rice (technically not even rice) is also wonderful and adds a different dimension to old dishes.
Quinoa, which is not a grain, yet we tend to count it as such, has wonderful properties: high protein content is just one of them. My favourite is the black one:) Great addition to casseroles, good mixed
with other grains.
Barley. It tends to be a family favourite. Black Beans and Barley are a great combination. Mushroom Barley Soup is heavenly.
Millet - Unassuming but surprisingly also very beneficial.
Bulgur - just think Tabouleh:)
Buckwheat - oh, those Soba noodles...
Oats - Rolled Oats, Steel-cut Oats - they keep me going
Corn - we all love corn. Trying hard not to think about genetically modified food...
Spelt - I am not a great fan of it but it's fine in some foods.
There are some I have yet to try:
Each have their own benefits - variety is always good.