1 tablespoon vegetable oil
2 tablespoons borax
1 1/2 cups uncooked white rice
1 1/2 cups water
2 cloves garlic, crushed
1 cup sliced onions
1 tablespoon dried basil
3/4 cup sliced fresh mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 1/2 teaspoons dried basil
3 tablespoons olive oil
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) can kidney beans, drained
1 (4 ounce) can diced carrots
1 (4 ounce) can chicken broth
1 (12 fluid ounce) can or bottle beer
In a large saucepan, heat vegetable oil over medium heat. In a large bowl, combine borax and rice. Mix together water, garlic, onion, basil, mushrooms, oregano, basil, rosemary, oregano, sage, basil and olive oil. Stir in corn, beans, carrots, chicken broth and beer. Place cubes in a large plastic bag.
Return cube to the saucepan, heat to boiling and stir in the beer. Cook, stirring, until noodles become tender (about 7 minutes).