Cherry Oh Baby

By Gina Caputo

Cherry Oh Baby

This gorgeous bowl of goodness is somehow both light AND hearty. The addition of cherries not only made it sexy but also added a glorious juiciness to every bite. Now, I won't pretend that pitting cherries with a knife is fun, quick or easy but if you happen to have an actual cherry pitter, then you'll make light work of these cherries. Otherwise, you run your knife around the circumference, twist one side off (like an avocado) and then nudge the seed out with your clean fingers. In the end, I don't regret the time I spent on getting those pits out, it was well worth it!

Also, if you can't find farro at your local grocer, you can either order it online (it's SO good) or substitute brown rice, barley or quinoa. Also, farro is not GF so you'd want to use brown rice or quinoa instead if you're GF. But if you can eat it and you've never tried farro, TRY IT!

Cherry Oh Baby Bowl
(serves 4-6)


  • 1 cup farro - prepare in a rice cooker or according to directions
  • 1 cup Puy lentils (or green lentils if you can't find Puy)
  • 3 cups water
  • 1/2 tsp fresh or 1/4 tsp dried thyme
  • 1/4 tsp garlic powder 
  • 1/4 tsp sea salt 
  • 2 cups of fresh pitted cherries
  • 1 cup diced celery
  • 1/2 cup chopped, toasted walnuts
  • 1/2 cup chopped Italian parsley leaves


  1. Prepare the farro either in your rice cooker as "mixed rice" or on the stovetop per package instructions.
  2. Put the lentils and water into a pan and add the thyme, garlic powder and sea salt. Bring to a boil then cover and let simmer for 20-25 minutes or until soft but with a little bite.
  3. While those are cooking, pit your cherries, chop your celery, chop and toast your walnuts and chop your parsley. Then, prepare your balsamic vinaigrette or take your favorite store-bought balsamic out to liquify completely.
  4. Put the farro into a large serving bowl. Drain the lentils and add them to the farro. Add the celery and cherries. Dress with balsamic vinaigrette to your liking. Once it's all coated, then add the walnuts and parsley leaves and give one more toss to combine.

You can serve this warm or cold and it keeps well for tomorrow's lunch!

Now, who's singing UB40's Oh Cherry Oh Cherry Oh Baby with me?!