1. Cook brown rice according to package instructions.
2. In a saucepan, whisk the vegetable broth, soy sauce and ginger together and place over medium heat.
3. Chop the bell pepper, onion, celery and spinach and add to the saucepan. Cook the vegetables until they absorb most of the liquid and become tender. Add in the edamame and stir until cooked.
4. Gently mix the rice and vegetables and top with cashews to serve.