3 c. hot cooked rice
2 1/2 c. cooked ham, cut in julienne strips
1 1/2 tbsp. butter
1/2 c. chopped onion
2 c. thinly sliced celery
1 can cream of chicken soup
2 tbsp. dry white wine
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream
1/3 c. sliced pimiento

While rice is cooking, saute ham in butter for 2 minutes. Add onions and celery and cook over medium heat until tender crisp. Stir in soup, optional wine, mustard and dill weed and heat thoroughly. Add sour cream and pimiento. Heat, but do not boil. Serve over hot rice. Serves 6.