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.