Place the rice and water in a small pot. Bring to a boil over high heat, cover, and then reduce heat to its lowest setting.
Cook the rice 35 minutes, or until tender. Spoon the rice onto a wide plate and cool to room temperature.
Place the oil, vinegar, honey, mustard, oregano and garlic in a salad bowl and whisk to combine. Mix in the rice and remaining ingredients. Cover and refrigerate salad until ready to serve. Can be made a few hours in advance of serving.
Recipe Options: Instead of brown rice, use long grain white rice in this recipe. If you do, reduce the amount of water used to cook it to 1 3/4 cup. Reduce cooking time to about 15 minutes. For a spicier taste, instead of spinach, add an equal amount of arugula to the salad.