I ended up buying the Kindle version of Everyday Whole Grains by Ann Taylor Pittman who at the time was the Executive Director of Cooking Light. The grains covered are Amaranth, Barley, Brown Rice, Buckwheat, Bulger, Einkorn, Freekeh, Wheat Berries, Kamut, Millet, Oats, Quinoa, Rye Berries, Sorghum, Spelt, Teff and Wild Rice. For each of these, she gives a description of how to enjoy each of them, such as ground for flour, soups, porridge, side dishes etc. Also given are basic cooking instructions for each, I.e. water to grain ratio and length of time to cook. It is also stated if they are good sources of fiber, protein, folic acid and magnesium. Finally, all recipes have the nutritional information.
I haven't had a chance to look through the recipes themselves yet, but I'm pretty happy to have all the up-front info.