|Rinse rice with plenty of water to cover and then drain. Place 2 cups of cooking water, rinsed rice and a pinch of salt in a saucepan with lid. Cover and bring to a boil. Reduce heat to medium-low and simmer, without stirring, for 50 minutes. Turn off heat and let steam-cook another 10 minutes. Turn out into a non-metal bowl and allow to cool.
Meanwhile, chop the vegetables and toast the almonds (350 degrees for 12 minutes). Chop almonds and set aside.
When rice is cool enough, add vegetables and almonds. Mix dressing ingredients (tamari, olive oil, vinegar, basil, and oregano) and pour onto rice. Mix thoroughly. Serve room temperature.