Long before Rome built its giant empire, its everyday builders and soldiers were fueled by a simple, healthy food: Puls. This thick, hearty grain porridge was made from whole farro, rich broth, wild mushrooms, and olive oil. It gave the workers the lasting energy they needed to build massive stone roads, buildings, and cities. Simple to make and filling to eat, this basic meal gave everyday people the strength to construct one of the strongest civilizations in history.
This simple meal shows us how real wealth and power are actually made. Great things are not created overnight; just like farro slowly cooks and soaks up the flavor of the broth, true success is built step by step over time. The builders of Rome knew that long-lasting success requires strong, reliable foundations. By eating the simple food of ancient times, we are reminded that true strength and financial growth are built from the ground up, starting with the basics.
INGREDIENTS:
Base:
1 cup – Pearled Farro (rinsed)
3 cups – Vegetable or Beef Stock
Mushrooms:
8 oz – Cremini or Baby Bella (sliced)
4 oz – Shiitake or Oyster mushrooms (torn)
Aromatics & Greens:
2 cups – Baby Spinach or Wild Arugula
3 cloves – Garlic (minced)
1 small – Shallot (finely chopped)
Dressing & Tops:
3 tbsp (divided) – Extra Virgin Olive Oil
1.5 tbsp – Lemon Juice (freshly squeezed)
2 tbsp – Fresh Parsley & Thyme (chopped)
1/3 cup – Grated Parmesan or Goat Cheese
To taste – Salt & Black Pepper
HOW TO MAKE IT:
1. Cook the Farro: Bring the stock to a boil in a medium saucepan. Add farro, lower heat to medium-low, cover, and simmer for 20–25 minutes until tender yet chewy. Drain any excess liquid and fluff with a fork.
2. Sear the Mushrooms: Heat 2 tablespoons of olive oil in a wide skillet over high heat. Add the mushrooms in a single layer. Let them sear without stirring for 3–4 minutes until golden brown. Flip, add the shallot and garlic, season with salt and pepper, and sauté for another 3 minutes.
3. Assemble the Base: Toss the warm farro into the skillet with the mushrooms, fresh herbs, and the remaining tablespoon of olive oil. Remove from heat and fold in the fresh greens so they lightly wilt from the ambient heat.
4. Finish & Serve: Stir in fresh lemon juice. Divide into bowls and top generously with shaved Parmesan or crumbled goat cheese.
