Cook the wild rice

• Rinse the wild rice under cold water.
• Simmer the wild rice in salted water until the grains split open and are tender.

Sauté the vegetables

• Heat the oil in a pan and add the squash, corn, beans and mushrooms.
• Cook, stirring occasionally, until the vegetables start to soften and brown.

Grind the spices

• Crush the juniper berries into a coarse powder.
• Combine with the sassafras and sumac.

Season and cook down

• Sprinkle the sassafras, juniper and sumac over the vegetables and season with salt.
• Keep cooking the succotash down until the vegetables are tender and the flavors meld.

Combine and serve

• Fold the cooked wild rice into the succotash.
• Taste, adjust the salt and serve hot.