Itâs complex, a little nutty and a touch intriguing; and itâs a great alternative to everyday pasta or rice. Farro is not wheat, but a plant and grain all its own. If it werenât for its humble, ancient origins, you might call it nouveau: elegant with a surprisingly light touchâtender but with a bite. Tasting this high-nutrient grain might take you to far-ro away places. Sideaway invites you on the journey.