How to eat wheat as a staple?
Some forms of wheat are suitable for immediate cooking in a similar way to rice, such as Bulghur.  This is traditional in much of the Middle East, and has been par-cooked prior to sale.

Cracked wheat is also available, but requires longer cooking.  Note that terms overlap and even manufacturers can be vague.  Whole wheat seeds do exist, sold for sprouting; it's not clear to me whether you could cook these directly but they'd take a long time if so.

Pasta is a traditional staple food in some parts of the world, and perfectly suitable for eating every day.  Some dried pastas have nothing but wheat in them. Couscous, like many kinds of pasta, is made from pure wheat, but it's more absorbent and can be treated rather like rice and served with stew on top, or cold as a form of salad. It's an important part of the diet in some North African countries. 

Bread is also an everyday (or even every meal) food in many places.  These staple breads tend to be rather plain, at least when eaten as an accompaniment to other foods, and unless you're on a low-sodium diet it's a good source of complex carbohydrates.

Neither wheat nor rice can be treated as providing a full range of nutrients.  this isn't the place to get into details but living on grains alone won't provide enough macro- or micro-nutrients.