Heat a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, until the grains are fragrant and start to turn opaque, about 5 minutes.

Boil the toasted rice in a large pot of salted water until the grains are tender but still have a slight bite, about 10 to 12 minutes.

Drain the rice into a fine-mesh strainer and spread it onto a rimmed baking sheet in an even layer. Let it cool completely, about 15 minutes — this allows the surface moisture to evaporate so the grains stay separate.

Whisk the oil, vinegar, garlic, orange zest, orange juice, salt, and pepper together in a large bowl until the dressing is well combined.

Add the cooled rice, orange segments, olives, almonds, and oregano to the bowl and toss gently to coat the ingredients evenly in the dressing.

Let the salad rest for 20 minutes before serving. This pause is essential for the rice to absorb the vinaigrette and for the flavors to harmonize.