Cook Grain on a Stove Top - PEP BB food.sand.grain.stove

Several questions:

-What are some examples of "pseudograins?" We have not been eating less and less grains and 2 whole cups will likely result in a lot of waste.
-Do the 4 versions need to be the same exact type of grain (i.e. brown rice vs. white rice does it need to be consistent)?
-Do the 4 versions need to be the same exact recipe?

I cooked two cups of white rice. I soaked it overnight first.

I started with 2 cups of dry rice.

I cooked two cups of rice with three cups of water, and sesame seed oil on a stovetop.

Making brown rice again, this time on the gas stove. This is how I most often cook large amounts of rice, a similar method to cooking pasta. Fill a stock pot 2/3 or so with water and bring to a boil. Once boiling add the rice (here two cups) and cook with the lid on (cock lid if necessary) for 30 minutes. Turn off stove and immediately strain rice in to a colander and then return to the pot. Let sit for 20 minutes with the lid on to finish cooking with the residual heat/steam and it's ready. Perfect brown rice every time and no need to measure anything.