3 c. hot cooked rice
12 oz. cooked ham, 2 1/2 c., cut in strips
1 1/2 tbsp. butter
1/2 c. chopped onion
1/4 c. dill weed
2 c. sliced celery
1 can cream of chicken soup
2 tbsp. dry white wine (optional)
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 c. sour cream
1/3 c. sliced pimientos

While rice is cooking, saute ham in butter. Add onion and celery. Cook until veggies are tender. Stir in soup, wine, mustard and dill weed. Heat thoroughly. Add sour cream and pimientos. Heat. Serve over rice.