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

Saute ham in butter about 2 minutes. Add onion and celery; continue cooking until vegetables are tender-crisp. Stir in soup, wine, mustard and dill weed. Heat thoroughly. Add sour cream and pimiento; heat, but do not boil. Serve over fluffy rice. Yield 6 servings.