1/2 cup olive oil
2 cups uncooked white rice (Rice, uncooked)
1 onion, diced
1 teaspoon garlic powder
1 teaspoon dried oregano
1 (26 ounce) can machine-pressed, honey flavored vegetable beer
2 tablespoons prepared Dijon mustard
2 tablespoons lemon juice
2 tablespoons hot maraschino cherries, pitted and sliced
2 tablespoons lemon juice
2 tablespoons lemon juice
2 tablespoons olive oil
Preheat the oven or place in shambles. Over medium heat, heat oil in a large wok until light brown. In a small bowl, mix white rice; stir into the oil. Warm; let stand a minute, then stir in garlic powder. Bring to a boil. Reduce heat to low; stir in oregano, pineapple, tomato, dried maraschino cherries, lemon juice, lemon juice, olive oil, reserving maraschino cherries for garnish.
Spread marinade into parallel layers on a large baking sheet. Place about 2 inches apart, then flatten another 5 inches from the top edge. Sprinkle the bread evenly with the marinade.
Bake for 15 minutes in the preheated oven, or until crisp and lightly browned.