3 c. hot rice
2 1/2 c. cooked ham, cut in thin strips
1 1/2 tbsp. butter
1/2 c. onions, chopped
2 c. celery, thinly sliced
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. pimentos, sliced

Using a large skillet saute ham about 2 minutes. Add onions and celery and cook until tender but crisp. Stir in soup, wine, mustard and dill weed. Heat thoroughly. Remove from heat and add sour cream and pimentos. Serve over a bed of rice.